- Kachki Machh – 1 cup
- Pumpkin Leaves – 7-8.
- Make a paste of Green chilli, Mustard seeds, poppy seed and grated coconut – 2/3 cup
- Salt, Turmeric
- Mustard Oil
- Kalonji Seeds
Wash the leaves thoroughly and keep aside. Marinate the fish with a pinch of salt and turmeric. Now add the mustard, poppy seed and coconut paste and mix thoroughly. Add the salt according to taste. Marinate it for 30 minutes.
In a pan, add mustard oil. When it is hot, add the kalonji seeds. Then add the fish mixture and cook for 10 minutes, turning once in a while.
Remove from heat and let it cool a bit. Now place 2 tbsp of fish on the pumpkin leaf and fold the leaf in such a way that it becomes a parcel. Secure it with a toothpick or with a thread. Make all the parcels.
Heat one spoonful of mustard oil on a flat pan. Than sprinkle a pinch of salt, When it starts bubbling, place the parcels side by side. and cook over low heat with a cover.
After 6-7 minutes, remove the lid and flip the parcels. The leaves should start turning colors.
Cook for another 6-7 minutes, till the leaf is cooked. Remove from heat. Remove the thread and serve with hot rice.