DRY MACKEREL SABZI. sukhya bangadyachi bhaji. Made up of dry mackerel with some veggies . very tasty recipe famous in coastal region. can serve with rice bhakri or with rice.
Ingredients-
dry mackerel fish- 2 pieces
brinjals- 2
onions-2
tomato- 1
green chilli -1
coriender
turmeric powder- 1/2 tsp
red chilli powder-2 tsp
garam masala powder- 2 tsp
garlic cloves- 10
ginger- 1 inch
oil
method-
clean fish by cutting its tail,head and stomach part. wash it . boil 2 gass of water,put fish in boiling water and let it boil for 2 mins. switch off the flame and rest for more 2 mins. remove the fish from hot water, sracpe the upper layer of skin with help of knife. remove the bone and separate the flesh part . make small pieces of flesh.In a pan ,take 2 tbsp oil, add chopped green chilli, saute for few seconds. Add chopped onions and cook on low flame till it becomes tranlucent. then add chopped tomato, mix well, cover with lid and cook till it becomes soft. Then add garlc and ginger, saute till its raw smell goes away. Add cut brinjal and cover with lid and cook for 3 to 4 mins ,by keeping water on lid. after 4 mins check , if brinjal is cooked, add flesh pieces of fish. Mix well. Add turmeric,red chilli and garam masala powder and mix well . Add 2 tbsp of hot water and cook by covering with lid ,for 5 mins after 5 mins , add coriender. mix well . bangda sabzi is ready.
No need of adding salt as dry mackerel is already salty. but still if you need ,taste the sabzi, and if needed add salt. serve sabzi with rice bhakri.
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