Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, macher matha diye lau ghonto(bengali bottlegourd with fish head). One of my favorites food recipes. For mine, I am going to 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 recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Macher matha diye lau ghonto(Bengali bottlegourd with fish head) is something that I’ve loved my entire life. They are nice and they look fantastic.
Macher Matha (fish head), also called as Macher Muro in Bengali can be used in a number of ways in Bengali kitchens. We eat fish from head to toe (here, tail). Almost all the freshwater fishes can be eaten this way and we just know how to make use of the entire fish in various delicious ways. Macher Matha diye Lau Ghonto is an age old Bengali.
To begin with this recipe, we must first prepare a few components. You can cook macher matha diye lau ghonto(bengali bottlegourd with fish head) using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Macher matha diye lau ghonto(Bengali bottlegourd with fish head):
- Get 1 bottlegourd
- Make ready 1 big fried fish head
- Prepare 1/2 tsp turmeric
- Make ready 1/4 tsp red chilli powdeŕ
- Make ready 1/2 jeera powder or paste
- Make ready 1 bay leaf
- Prepare 3 tbsp mustard oil
- Take 1/4 th tsp jeera
- Prepare To taste salt and sugar
- Make ready 1 tsp chickpea flour/besan
- Get 1 tbsp chopped coriander
It is also called Macher muro diye lau. Rui macher matha diye lau recipe traditional bengali recipe. Macher Matha Diye Lau Ghonto / Bengali Bottle Gourd Curry with Fish Head Lau Dal is what I remember most from my childhood, whenever I think of lau or bottle gourd. Solid big transparent chunks of bottle gourd floating on top of the moong dal are simplicity with health at its best.
Instructions 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.
Macher Matha Diye Lau Ghonto / Bengali Bottle Gourd Curry with Fish Head Lau Dal is what I remember most from my childhood, whenever I think of lau or bottle gourd. Solid big transparent chunks of bottle gourd floating on top of the moong dal are simplicity with health at its best. If you like my video so please like share and subscribe our channel #rannabati #laudiamachermatha #bengaliranna Macher matha diye lau ghonto - rui macher mat. Here is one more Bengali delicacy with Hilsa Fish Head, this time with bottle gourd. See how to make Ilish Machher Matha diye Lau'er Ghonto. মাছের মাথা দিয়ে লাউ ঘন্ট
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