Macher matha diye lau ghonto(Bengali bottlegourd with fish head)
Macher matha diye lau ghonto(Bengali bottlegourd with fish head)

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, macher matha diye lau ghonto(bengali bottlegourd with fish head). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Macher matha diye lau ghonto(Bengali bottlegourd with fish head) is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Macher matha diye lau ghonto(Bengali bottlegourd with fish head) is something which I have loved my entire life. They are fine and they look wonderful.

Here is the recipe of Maacher Matha Diye Lau a famous bengali recipe. Lau/Bottle Gourd can be cooked with Hilsa Fish Head also. But today I will cook the.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook macher matha diye lau ghonto(bengali bottlegourd with fish head) using 11 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Macher matha diye lau ghonto(Bengali bottlegourd with fish head):
  1. Get 1 bottlegourd
  2. Make ready 1 big fried fish head
  3. Take 1/2 tsp turmeric
  4. Take 1/4 tsp red chilli powdeŕ
  5. Take 1/2 jeera powder or paste
  6. Get 1 bay leaf
  7. Make ready 3 tbsp mustard oil
  8. Prepare 1/4 th tsp jeera
  9. Get To taste salt and sugar
  10. Take 1 tsp chickpea flour/besan
  11. Prepare 1 tbsp chopped coriander

Ever thought of the Bengali favourite fish curry, Sorshe Maach, without having to go under the process of making the mustard paste with the mustard, ginger, poppy seeds and green chillies?? Macher Matha Diye Lau Ghonto / Bengali Bottle Gour. Macher Matha Diye Mung Dal - Yellow Lentil with Fish Head. Yellow lentil or moog dal is one of the many dals cooked in every Bengali household.

Steps to make Macher matha diye lau ghonto(Bengali bottlegourd with fish head):
  1. 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.
  2. 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.
  3. 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.

To start with moong dal can be cooked either directly boiled and sautéed with your spice of choice or roasted, boiled and then sautéed with spices. (Cabbage with Fish head). We grew up eating all sorts of Chanchra, Labra, Charchari, Ghonto. At that time all of them seemed to be a mix of various vegetables and sometimes fish. Now I get to understand the subtle nuances and differences between. Lau ghonto is a popular Bengali style Bottle gourd recipe.

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