Chyanchra is a mixed vegetables like charchari, but it’s the fish head and fish oil that makes it different from a charchari. This is the season we get ‘pui muturi’ ( fruits(???) of pui shaak) in the market, mixed some other vegetables and added fried fish oil. The dish is ready.
- Pui Muturi – 1 bowl
- MIxed vegetable – 1 big blowl
- Fish Oil
- Paanch Foron – 1 tsp
- Green Chillies – 3, chopped
- Salt and turmeric – as required
- Sugar – 1 tsp ( optional)
- Mustard Oil – 2 tbsp
Fry the fish oil in very little mustard oil over high heat for 1-2 minutes and keep aside.
Add remaining mustard oil in the kadai, when it is sufficiently hot, add the chopped green chilli and paanchforon.
Lightly fry the brinjals with salt and turmeric and keep aside.
Now add remaining vegetables, add salt and turmeric and cook covered till the vegetables are almost done.
Add the fried fish oil as well as fried brinjal and mix well, cook uncovered, till all the water evaporates and all vegetables mix well with each other. Adjust the seasoning. You may add the sugar at this stage. Goes well as a side dish with plain rice and daal.