Chanchra

Ingredients

A large fish head
1 bunch pui saag (Malabar Spinach)
150 gm potatoes
150 gm pumpkin
150 gm brinjal
1/2 tsp ginger paste
1.5 tsp panch phoran
2 dry red chillies
1 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp sugar
Salt to taste
4 tbsp mustard oil
1 tsp ghee

Method

Clean the fish head thoroughly
Sprinkle 1/2 tsp turmeric powder , salt and marinate the fish head for 30 minutes
Chop the vegetables into medium pieces
Separate the stem of pui saag and chop them thinly
Heat the mustard oil till smoking
Fry the fish head and set aside
In the same oil, add panch phoran and dry red chillies
Add ginger paste and saute
Add potatoes and stems and cook covered for 4 minutes
Add pumpkin and cook for 2 minutes
Add brinjal and mix well
Add salt, sugar, turmeric powder and mix well
Add the pui saag leaves and mix well
Cover the pan and cook on low flame for 10 minutes and stir in between
Add ghee and switch off the flame

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