How to Make Homemade Macher matha diye lau ghonto(Bengali bottlegourd with fish head)
Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a special dish, Steps to Prepare Super Quick Homemade Macher matha diye lau ghonto(Bengali bottlegourd with fish head). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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To begin with this recipe, we must first prepare a few components. You can have Macher matha diye lau ghonto(Bengali bottlegourd with fish head) using 11 ingredients and 3 steps. Here is how you can achieve that.
#indiankitchen
Taste of Bengal
This is a very tasty cuisine of Bengal.Fried fish head is broken and added to chopped lauki curry.The result is a plate full of delicious curry which is enjoyed with rice.
Ingredients and spices that need to be Prepare to make Macher matha diye lau ghonto(Bengali bottlegourd with fish head):
- 1 bottlegourd
- 1 big fried fish head
- 1/2 tsp turmeric
- 1/4 tsp red chilli powdeĊ
- 1/2 jeera powder or paste
- 1 bay leaf
- 3 tbsp mustard oil
- 1/4 th tsp jeera
- To taste salt and sugar
- 1 tsp chickpea flour/besan
- 1 tbsp chopped coriander
Steps to make Macher matha diye lau ghonto(Bengali bottlegourd with fish head)
- Remove skin and slit bottlegourd lengthwise into 4 pieces.Chop like 1"sticks.Wash and drain water completely.Pressure cook bottlegourd with 4 tbsp water and 1/2 tsp salt, just 1 whistle and release steam immediately.
- Meanwhile smear turmeric and salt on fish head and fry in mustard oil.Set aside.Add jeera to the remaining oil and when they splutter,add the lauki.Also add turmeric,red chilli powder,jeera powder,1bay leaf,salt and sugar to taste.
- Toss all till all moisture dries up.Sprinkle little chickpea flour and toss.The curry should be dry.Garnish with chopped coriander and serve with rice.
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