Ingredients:
Pui shak ( Balsella leaves) 200 gms
1 medium sized brinjal (egg plant)
One medium sized Hilsa head
1/2 teaspoon Panch Phorun ( a mixture of cumin, fennel, nigella, fenugreek & mustard seeds)
2 dry red chilies
1 teaspoon turmeric
3 or 4 pieces of slit green chilies ( according to your requirement)
salt to taste
Mustard oil for cooking/ any other oil as you prefer but the taste is best when cooked in Mustard oil.
Wash & cut the leaves & chop it. Chop also the tender stalks. Wash brinjals & cut into small cubes. Wash the fish head & rub it with 1/4 teaspoon of turmeric & a pinch of salt. Put 2 tablespoon of oil in a pan. When hot add the fish head & fry till it becomes soft & light brown. Do not fry too much. Take it out & let it cool and make small pieces of it. Add 1 tablespoon of oil in a pan. When hot add panch phorun & dry red chilies. Do not let the chilies burn, add pui shak & the brinjals, add 1/2 teaspoon of turmeric. Cover it and let it cook till the shak wilts. Add the fish head, salt to taste, slit green chilies, mix well. Cover & cook in a low heat till everything blends well.
Its a great bengali dish. You can serve with hot rice.
* You can add more vegetables if you want, like pumpkin, radish, potatoes.
1 medium sized brinjal (egg plant)
One medium sized Hilsa head
1/2 teaspoon Panch Phorun ( a mixture of cumin, fennel, nigella, fenugreek & mustard seeds)
2 dry red chilies
1 teaspoon turmeric
3 or 4 pieces of slit green chilies ( according to your requirement)
salt to taste
Mustard oil for cooking/ any other oil as you prefer but the taste is best when cooked in Mustard oil.
Wash & cut the leaves & chop it. Chop also the tender stalks. Wash brinjals & cut into small cubes. Wash the fish head & rub it with 1/4 teaspoon of turmeric & a pinch of salt. Put 2 tablespoon of oil in a pan. When hot add the fish head & fry till it becomes soft & light brown. Do not fry too much. Take it out & let it cool and make small pieces of it. Add 1 tablespoon of oil in a pan. When hot add panch phorun & dry red chilies. Do not let the chilies burn, add pui shak & the brinjals, add 1/2 teaspoon of turmeric. Cover it and let it cook till the shak wilts. Add the fish head, salt to taste, slit green chilies, mix well. Cover & cook in a low heat till everything blends well.
Its a great bengali dish. You can serve with hot rice.
* You can add more vegetables if you want, like pumpkin, radish, potatoes.
It appears good Rekha ! :)
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