Masor Aaloo Bilahi & Koldil Bhaaji

Here comes a main course recipe.

Masor Tenga - Rau ( Labio Rohita , scientific name) fish in tomato potato curry.

Ingredients :

1.Rau Fish 5 to 6 pieces big in size. ( can be more as per the no of people)
2. 2 Big potatos, boiled and peeled
3. 3 Medium or 2 Big sized tomato finely sliced along it's longitude. ( remove the seeds)
4. Fenugreek(Methi) seed about 1/4 tea spoon. It will be some 8 to 10 in no.
5. Green Chilly - 2 to 3 according to taste
6. Salt to taste
7. Turmeric
8. 1 spoon Coriander leaves chopped
9. Oil for frying ( preferably mustard oil)

Method:

Clean the fish pieces. add salt and turmeric to the pieces. Deep fry the pieces and keep aside.
From the fry pan, take out the extra oil leaving about 2 tea spoon behind. Add fenugreek seeds to the oil, sputter. Add the chopped tomatos.Cook till the tomatos are half tender. Add salt and turmeric to the tomato and cook till the tomato becomes a paste. Add the mashed potato to this and mix well. Add hot water almost double the curry you want. Let it boil till it bubbles. Add the fish pieces in to this watery curry. Add Green chillies. Shimmer and boil till the water becomes half and gives a blend.

Remove from flame, garnish with the coriander leaves and serve with steamed rice.


KOLDIL BHAAJI - Dry Sabji of banana flower:

This is quick fix. It goes well with the curry above.

Ingredient:
1. One Banana Flower
2. One big potato
3. Dry Red Chilly
4. Bay leaves
5. Panch Foron - check the details in the side bar
6. Salt and Termeric
7. Mustard oil.

Preperation:

Remove a few of the outer covers of the banana flower. When you can see the lighter inside colors, thats it. Start chopping this whole flower from the pointed side ( my mother takes out about 2cm before chopping). Finely chopp the whole flower till you reach the end. Throw off the last half inch of the flower. Now add some oil to this. smash well with your hand. Mix for about 5 minutes like you kneed your dough. Squeeze out any water.

Cut the potato in to 2cm cubes. Do not forget to wash and peel.

Method:

Heat a deep pan on flame, add 2 spoons of oil. Add panch foron to it. It will immediately sputter.
Add one bay leave and the dry chillys. Add the banana flower and the potato almost immediately. Add salt and Turmeric. mix well. Cover and put the flame on low. Let it cook. Check in between so that it does not burn. When potato is cooked, remove the lid and put the flame on high. Stir continuously for about 5 minutes more. ( be careful not to break the potatos).
Remove from flame. Serve hot, with steam rice and curry.