how to make bori begun diye macher jhal
The marinated Katla/rui fish chunks are fried and then simmered in a thick gravy made with mustard paste and sometimes added with bori(Sundried lentil dumplings) and begun(brinjal) finished in a warm, spicy, mustard flavored sauce and this is how to make bori begun diye macher jhal/fish curry with brinjal and Sun-dried lentil dumplings.
Author: Abhijit Mukhopadhyay
Course: Side Dish
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 1 Person
Ingredients
- Rohu/Katla fish chunks-3
- Brinjal-01(medium size and cut into cube)
- Ginger-1/4 inch
- Bori/ Sundried lentil dumplings-18-20 pieces
- Mustard -2 tsp
- Turmeric and red chili powder-1/2 tsp each
- Mustard oil-3 tsp (including frying the fish)
- Salt to taste
- panch phoron-1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
how to make bori begun diye macher jhal
- Take a blender jar and make a paste of mustard and ginger.
- Wash the fish chunks and rub them with turmeric powder and salt and keep it for 10 minutes.
- Take a hard-bottomed pan and heat oil, fry the Sundried lentil dumplings/bori and keep aside.
- In the same oil add the fish chunks and fry it properly and keep it aside.
- Now add panchphoron for tempering.
- Then add brinjal pieces and cook for 2 minutes add the mustard paste and whisk it for 1 minute
- Now add the turmeric & red chilli powder, cook for a minute and add water to boil the brinjal.
- Now slowly place the fish chunks and mix it with gravy and allow it to cook for another 2 minutes then add the fried bori/sun-dried lentil dumpling.
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how to make bori begun diye macher jhal 
- Check the salt and consistency of the gravy(it should not be watery) take it out from the oven and serve it hot with steamed rice.