Begun diye Mourola Maccher Jhol

This terrible heat makes me think of dropping the idea of 365 post in 365 days. Seriously, not in a mood to cook something elaborate and trying to pack up everything within an hour. Then got this fresh gang mourola and cooked the light and bengali soup style Begun diye Mourola Maccher Jhol. If your fish is fresh, this jhol will taste awesome. You must have it with plain rice.

My SEO is saying that my content length is below the minimum. What is do in this intense heat and humidity?

Begun diye Mourola Maccher Jhol

Ingredients for Begun diye Mourola Maccher Jhol

  • Mourola fish – 300 gm
  • Potato – 1, sliced
  • Brinjal – 1, sliced
  • Onion – 1, sliced
  • Green chili – 4
  • Salt and turmeric – as required
  • Kalonji seeds or kalo jire – a pinch
  • Mustard oil for cooking

How to make Begun diye Mourola Maccher Jhol

Heat mustard oil in a pan and fry the potato with a pinch of salt and turmeric. Keep aside.

Fry the fishes after marinating it with salt and turmeric. Fry till golden brown and keep aside.

Heat some more mustard oil in the same pn. Slit the green chili and takr a pinch of kalo jire or nigella seeds for tempering the oil.

When you get the nice aroma, add chopped onion. Fry a little.

Add sliced brinjal and fry till it changes color. Sprinkle salt, turmeric and a splash of water.

Add the potatoes back to the pan and cook covered over low heat till the vegetables are almost cooked.

Add a cup of hot water and once it starts boiling, put the fries fishes back to the pan. Cook for 3 minutes. Adjust the salt.

When potatoes are cooked through, remove from heat. Serve with plain rice.

Begun diye Mourola Maccher Jhol
Begun diye Mourola Maccher Jhol
Begun diye Mourola Maccher Jhol

This simple recipe helps me beat the heat in some way. You may try it out with some plain rice. I had it with some jol dhala bhat at night after spending whole day working in office and it was a bliss.