Nowadays I am in a great mood to cook non-irritating dishes because of the high heat and humidity. So I’m cooking many dishes including stir fried vege south Indian style, Pachhedi, Oriya style Santula, thin sweet and sour tuar dal with a traditional pleasant seasoning etc.
This is a very simple and common Bong style dish where seasoning and the oil to turmeric ratio makes all the difference. This is generally eaten with rice with little of lemon squeezed into, while eating.
Please don't worry, before these summer dishes become irritating because of continuous use, I shall come up with real great dishes. In fact I am in the process of making few; as my old friend is coming for dinner.
This is a simple jhol ( very thin gravy) with out any spice, onion , garlic etc but a little seasoning and turmeric is used to emulsify the thin gravy to a uniform light brown color. This is very bland curry , but I like it.
INGREDIENTS1, Fish 6 pieces ( any fish, including small ones, will do.) I have used Rohu), marinated in salt and 1/2 tsp Turmeric.
2. BaDi 10 no or more. (This BoDi must be Bong or Oriya style designed to be used in curry. Punjabi masala BoDi is unsuitable for this dish.)
3, Green chili 4 ( 2 for seasoning 2 of more to be added separately)
4. Vegetable ( any one vegetable like Egg plant, raw banana, parmal, ridge gourd, Amaranth, potato etc)
5. Turmeric powder 1 heap tsp
6, Mustard oil or any other oil 2 tbsp.
7. Red chili powder is optional . I haven't used here . The green chili is good enough
Here I will use 3 phoDon ( means 3 type seeds for seasoning or tempering).
1 tsp of combined , Fennel, Methi and Randhuni seeds ( Randhuni is wild Celery, you can use normal Celery seeds)
2 red chili and 2 green chili
(The conventional seasoning is kala jeera or panch PhoDon)
marinate Fish in salt and 1/2 tsp Turmeric., keep for 15 min or more.
Keep handy , Badi and green chili and seasoning ,
Cut vegetables. ( I have used egg plant as I did not have the raw banana or ridge gourd, my favorite for this dish)
Fry the fish and the BoDi. The fish should be surface-hard fried. Sallow fry at high heat to brown the surface and fast. The inside will remain soft and juicy. A prolonged and slow fry will dehydrate fish to a great extent. The Badi is to be fried brown.
Take 2 tbsp or more oil and any left over oil from fish or BaDi frying. Give seasoning in the following order..slitted green chili, 30 seconds followed by the red-chili and spice together. As the aroma comes , immediately add the vegetable and sauté for 3-4 minutes. Add 2 cups of water.
Egg plant added
Water added. Isn't it looking frightening ? Some Brinjal pieces floating on transparent plain water ?
Now the real steps..add one tsp Turmeric, 2 tsp mutard oil raw ( for bongs) , salt and more green chili, whole, and bring to vigorous boiling, add Badi and cover. Boil for 5 minutes and see if the jhol has become light brown and emulsified and uniform in color..i.e no oil or water separation. If you see dark brown oily surface, add 1/4th tsp Turmeric , more water and fish, continue boiling for another 5 min or more.Remember the BaDi will soak up lot of water. The jhol is ready , to be eaten with rice and lemon ( preferably " Gandho lebu" means the lemon which has a distinct strong lemony fragrance apart from being sour.)
I read all the blogs of yours , but have become bit irregular in putting my great appreciations in the comment form, will catch up soon.