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.
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