"কচুবেগুনচিংগ্রি মাচ দিয়ে এর সমৃদ্ধ স্বাদ উপভোগ করা স্বাদের কুঁড়িগুলির জন্য একটি সত্যিকারের আনন্দ

Sure! Here's a recipe for Kochubegunchingri Maach Diye, a flavorful Bengali dish featuring fish cooked with taro root (kochur murgi) and eggplant (beguni).
Ingredients:
- **Fish (such as rohu or katla)**: 500 grams, cut into pieces
- **Taro root (kochur murgi)**: 200 grams, peeled and cut into small cubes
- **Eggplant (beguni)**: 1 medium, cut into cubes
- **Onion**: 1 large, finely chopped
- **Tomato**: 1 medium, chopped
- **Ginger-garlic paste**: 1 tablespoon
- **Green chilies**: 2-3, slit
- **Turmeric powder**: 1 teaspoon
- **Red chili powder**: 1 teaspoon
- **Cumin powder**: 1 teaspoon
- **Coriander powder**: 1 teaspoon
- **Mustard seeds**: 1 teaspoon
- **Cumin seeds**: 1/2 teaspoon
- **Bay leaf**: 1
- **Kalonji (nigella seeds)**: 1/2 teaspoon
- **Mustard oil**: 3 tablespoons
- **Salt**: to taste
- **Sugar**: 1/2 teaspoon (optional)
- **Fresh coriander leaves**: for garnish
Instructions:
1. **Prepare the Fish and Vegetables**:
- Wash the fish pieces thoroughly and pat them dry.
- Heat 2 tablespoons of mustard oil in a pan, and lightly fry the fish pieces until they are golden brown. Set aside.
2. **Cook the Vegetables**:
- In the same pan, add a bit more oil if needed and heat it.
- Add mustard seeds, cumin seeds, bay leaf, and kalonji. Let them sizzle for a few seconds.
- Add the chopped onions and green chilies. Sauté until the onions are translucent.
- Add ginger-garlic paste and cook for a minute until the raw smell disappears.
- Add the chopped tomatoes and cook until they are soft and the oil starts separating from the mixture.
- Add turmeric powder, red chili powder, cumin powder, and coriander powder. Stir well.
3. **Cook the Taro Root and Eggplant**:
- Add the cubed taro root and eggplant to the pan. Stir to coat them with the spices.
- Add a cup of water and salt. Bring it to a boil, then lower the heat and cover the pan. Simmer until the vegetables are tender (about 15-20 minutes).
4. **Add the Fish**:
- Gently add the fried fish pieces into the pan.
- Add a bit more water if needed to make a gravy. Adjust the seasoning with salt and sugar.
- Cook for another 10-15 minutes, allowing the fish to absorb the flavors and the gravy to thicken.
5. **Finish and Serve**:
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice or your favorite Bengali rice dish.
Enjoy your Kochubegunchingri Maach Diye!
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[@najiyaahmed2568]

অসাধারণ হইছে রেছিপিটি ❤❤

[@rupamondal4201]

Thank you 🙏

[@sabakhan6468]

Testy testy 😊😊

[@rupamondal4201]

Thank you mm