MACH PURGA (Steamed small fish)

Ingredients :

Burji Mach (small fish) 200 gms
Yogurt 4 tbsp
Tomato 1 medium (chopped length wise)
Salt to taste
Turmeric ½ tsp
Mustard oil 2 tsp
Mustard seeds ½ tsp,Cumin seeds ½ tsp,Garlic cloves 5,Green chillies 2 (Blend it with water to make a paste)
Dhania patta (coriander leaves) 1 tsp chopped
Kari patta (curry leaves) 1 tsp

Method :

Add everything to the fish and mix well. Cook it for 4-5 mins and serve it hot with rice and dal. You can make it liquid or dry as you like according to your taste.Goes well with rice and dal.

Contributed by : Mrs Meena Panda, Kolkata, West Bengal, India.

CHAT PATTA BHENDI (TANGY OKRA)

Ingredients:
10-15 Okra (bhendi) two inches long sliced
2 Onions (piyaj) chopped
2 Tomatoes (paatal ghantaa) chopped
1 Potato (aalu) two inches long sliced
2.5 tsp Ginger Garlic Paste (ada lesun bata)
¼ tsp Turmeric (haldi) powder
½ tsp Cumin (jeera) powder
½ tsp Coriander (dhania) powder
1 tsp Garam masala
¼ tsp Red Chili (lal marich) powder
2 tsp Sugar (chini)
Salt (nun) to taste
2 tsp Vegetable Oil (kheba tel)
{Coriander and mint leaves for garnishing (dhania aaru pudina patar sajaba lagi)}

Method:
Heat oil in a pan. When hot enough add the sliced onion and fry till light brown, add a pinch of salt .Later add ginger garlic paste to it and fry for 2 min. Add chopped tomatoes, haldi, jeera, dhania and red chilli powder. Then add sugar and salt as per your taste. Saute it for another 5 mins then add garam masala and cook for 1 min .Add long and sliced potatoes and ladies fingers and mix well .Cover it and cook for few minutes on medium flame.Don’t add water .When the potates are cooked properly garnish with coriander and mint leaves and serve it hot with rice or roti.

Contributed by : Kabitanjali Behera, Mahabirpada, Bhawanipatna .