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Preparation Time : 30
Cook Time : 35
Total Time : 65
2 banana flowers
1 fish head (I used Rohu fish head)
2-3 pinch fenugreek seeds (methi)
2 dry red chillies
3-4 green chillies, slit
1 tomato chopped
1/2 tea-spoon garam masala powder
1/2 tea-spoon cumin powder (jeera)
1/2 tea-spoon coriander powder (dhaniya)
1/2 tea-spoon turmeric powder (haldi)
1/2 tea-spoon red chilli powder
3-4 table-spoon oil
1 and 1/2 tea-spoon salt (or according to taste)
Remove the inedible part (the bitter string and the plastic-like shield; as shown below) from the banana flowers and wash properly.
Pressure cook the banana flowers adding salt for 5-6 whistles.
Remove the cooker from the flame and let the pressure cool down.
Now, open the pressure cooker lid, drain the water and remove the banana flowers. Don’t dispose the water as you will need it for further use.
Let the banana flowers cool down a bit and then chop them into pieces and keep aside.
Now, wash the fish head properly and rub it with turmeric powder and salt.
Heat oil in a pan and fry the fish head properly. Once it’s done, remove it from the oil and keep aside.
Again, add oil in the same pan and add fenugreek seeds and red dry chillies. Sautè till the dry chillies turns blackish.
Add chopped tomato and stir until it becomes soft.
Add the fried fish head and stir it putting pressure on it with your spatula, until the head breaks into pieces.
Now add cumin powder, coriander powder, red chilli powder, turmeric powder and green chillies and stir the mixture.
Add the chopped banana flowers and stir again. Make sure the banana flowers and fish head mix well.
Add one cup of water (that you drained earlier) and cover the lid of the pan.
Cook it in lower flame for 10 minutes. Remove the lid and check if the banana flowers are cooked properly. If required, add some more water and cook for another 10 minutes in lower flame.
Once it is cooked, remove the lid and check. If their is some excess water, stir it in medium flame until the water get evaporated. Don’t dry it completely, rather keep it moist.
Your Macher Matha diye Mochar Ghonto is ready to be served.
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