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Ingredient
Poi Chhenchheda
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Ingredient
Food ration :
3-4 servingsCooking time :
25 minutesCooking instructions
* Step 1
Chop veggies, poi saag, its stems, onion, Chop veggies, poi saag, stems, onion, fry and chop fish head as mentioned above.
and chop the fish head as mentioned above.
* Step 2
Heat oi, allow to crackle ponch phutan. Fry the chopped onion till translucent. Add ginger garlic paste and saute for a minute.
* Step 3
Then mix the dry masala powders including red chilli powder. Mix well. Add boiled tomatoes and cook till oil separates from the masala.
* Step 4
Now add the chopped veggies, mashed fish head and poi saag.
* Step 5
* Step 6
Mix well, cover and cook till done. Add a small spoon of ghee with the curry. Serve hot with steamed rice, mango chutney and shallots (small deshi onions
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Tag
Poi saag and stems, 2 cup chopped red pumpkin, 2 potatoes chopped
brinjals chopped, 2 boiled tomatoes, 1 onion chopped, 1 Tbsp ginger garlic paste
mustard oil 1/2 Tsp ponch phutan, 1/3 Tsp turmeric powder, salt as required
red chilli powder, 1/2 Tsp cumin powder, 1 Tsp coriander powder, 3 fish heads fried and mashed
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