Tuesday, 25 March 2014

Fried vegetable with Punti fish(punti maacher chochori)

If you think of bong traditional food, you can always try ‘Punti maacher chochori’,is very easy to prepare with minimum ingredients. I got the idea from one of my good friends.
                              Generally  in any ‘chochori or dry mix vegetable fry ‘ any type of vegetables may be used as you wish. But from my point of view  the combination of vegetables  for this kind of recipe is very important, because the suit match of vegetables  can more rise up the taste of cooking items.
                               In this recipe I used a few vegetables  with little bit panch photon. But please believe me , it’s taste is just wonderful. You all enjoy it only with plane steamed rice and also assuring that no other items will be required with it.

I used’ sor punti’(small punti fish) in it. But any kind of small fish  can be used for this recipe.

·         Small or medium Eggplants (chopped in to big pieces)- 3 nos.
·         Big onion (cut into slices )-1  no.
·         Spring onion- (cut into medium pieces )-1 cup
·         Small [puti in Bengali ] fish, washed and cleaned-100 grams.
·         Turmeric powder-1/2 tsp.
·         Salt –to taste
·         Sugar- 1 tsp.
·         Panch photon- ¼ tsp.
·         Green chilies—2-3 nos.
·         Bay leaf-1 no.
·         Dry red chili-1 no.
·         Mustard oil-3 tbsp.
·         Take a kadai. Put oil in it. Now turn on the heat. When oil is hot put punti fish and fry until it take brown color .keep aside.
·         Into the remaining oil put ‘panch photon’, bay leaf and red chili. It is crackling, put all vegetables and onion.
·         Put at the same time salt and turmeric powder. Mix well and covering with a lid cooks it with low flame for 5 minutes.
·         When vegetables will be cooked into half and release water, put fried fish, sugar and green chilies in it and also Cook it for another 8-9 minutes.

                ·         Fish will be very soft and a nice aroma will comes up. Remove from heat and give standing time. Serve hot with steamed rice.

This recipe belongs to the traditional food of bengal which is best fitted for the on going event 'east to west'

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