Bori Begun Diye Macher Patla  Jhol

Abhijit Author

By Abhijit

Last Updated Jun 28, 2022


Bori Begun Diye Macher Patla  Jhol/Kalozire mulo diye macher jhol/Bengali healthy fish curry with vegetables

Bori begun diye macher patla jhol

Today I am sharing step-by-step how to make Bori Begun Diye Macher Patla  Jhol. As Bengalis are habituated of taking fish daily, so it is not advisable to make it spicy. Here I am adding the seasonal vegetables and Sundried lentil dumpling (Bori) to the fish curry, to get the maximum nutritional benefits. And the taste is also sometimes much better than the spicy curry. Fish I have taken Rohu fish , with that you can make also rui macher shorshe posto jhal

The equipment used

  1. Kadai or Frying pan
  2. Mixing bowl
  3. Spatula

Ingredients used

  1. Fresh fried Rohu fish-6 piece
  2. Oil-1 tbsp
  3. Bori/sun-dried lentil dumplings -22-25 (small size)
  4. Potato -2
  5. Pointed gourd/potol-4
  6. Eggplant/begun-1
  7. Radish/mulo-1/2
  8. Ginger paste-1 tbsp
  9. Green chilies-2 (slit)
  10. Kalojire/nigella seeds/kalonji-1/4 tbsp
  11. Turmeric powder-1/2 tbsp
  12. Kashmiri chili powder-1/2 tbsp
  13. Cumin powder-1/2 tbsp
  14. Salt to taste
  15. Chopped coriander leaves

Bori Begun Diye Macher Patla  Jhol

Wash the fish chunks, rub with turmeric powder and salt, fry them with oil in a Kadai and keep aside.

macher patla jhol

Heat oil in a Kadai or a frying pan and fry the bori, it will take 1 minute to fry, and take them out from the pan and keep aside

macher patla jhol step1

In the same oil add kalonji and slit green chilies for tempering

macher patla jhol step2

Add all the cut vegetables

macher patla jhol step3

Now add ginger paste and sauté them till the raw smell of ginger goes off

macher patla jhol step4

Add salt, turmeric powder, Kashmiri chili powder, and cumin powder, and stir them continuously for 2 minutes, so that the raw smell of the spices will go off and the nice smell of ginger and cumin will come out. (The combination of cumin powder and ginger is very much essential in this type of patla jhol)

macher patla jhol step5

Now the veggies are fried well, add sufficient water (4-5 cups, as required), and mix them

macher patla jhol step6
macher patla jhol step7

Cover the lid and allow them to cook on low flame for 10-12 minutes

macher patla jhol step8

Now open the cover and add the fried fish chunks, mix them well and cook for two minutes without covering

macher patla jhol step9

Now add the bori /sun-dried lentil dumpling and

macher patla jhol step10

 turn off the flame.

macher patla jhol step11

Transfer them to a serving plate and serve hot with plain rice with Gandhoraj lebu and korola bhaja

Bori begun diye macher patla jhol

Bori Begun Diye Macher Patla Jhol

Today I am sharing step by step how to make Bori Begun DiyeMacher Patla  Jhol. As Bengalis are habituated of taking fish daily, so it is not advisable to make it spicy. Here Iam adding the seasonal vegetables and Sundried lentil dumpling (Bori) in the fish curry, to get the maximum nutritional benefits. And the taste is alsosometimes much better than the spicy curry.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Bengali, Indian
Servings 3
Calories

Equipment

  • A kadai or a fry pan
  • Spatula
  • mixing bowl

Ingredients
  

  • 6 pieces Rohu fish( fried)
  • 1 tbsp oil
  • 22-25 Bori/ sun dried lentil dumplings
  • 4 pointed gourd/potol
  • 2 potato
  • 1 Eggplant/begun
  • 1/2 radish
  • 1 tbsp ginger paste
  • 2 green chili
  • 1/4 tbsp Kalojire/nigellaseeds/kalonji
  • 1/2 tbsp  turmeric powder
  • 1/2 tbsp kashmiri red chili powder
  • 1/2 tbsp cumin powder
  • Chopped coriander leaves
  • salt

Instructions
 

  • Wash the fish chunks, rub with turmeric powder and salt, frythem with oil in a kadai and keep aside.
  • Heat oil in a kadai or a frying pan and fry the bori, itwill take 1 minute to fry.
  • In the same oil add kalonji and slited green chilies fortempering
  • Add all the cut vegetables
  • Now add ginger paste sauté them till the raw smell of gingergoes off
  • Add salt, turmeric powder, kashmiri chili powder and cuminpowder, and stir them continuously for 2 minutes, so that the raw smell of thespices will go off and the nice smell of ginger and cumin will come out. (Thecombination of cumin powder and ginger is very much essential in this type of patla jhol)
  • Now the veggies are fried well, add sufficient water (4-5cups, as required), and mix them
  • Cover the lid and allow them to cook in simmering for 10-12minutes
  • Now open the cover and add the fried fish chunks, mix themwell and cook for two minutes without covering
  • Now add the bori /sun dried lentil dumpling and
  •  turn off the flame.
  • Transfer them into a serving plate and serve hot with plane rice with gandhoraj lebu and korola bhaja

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