Have some fish head lying in the fridge and decided to cook them along with some brinjal. I used to be allergic to brinjal for some time but nowadays te situation changed. I am seeing that I am not facing any issue while having brinjal. Why not make use of this fortune? I love brinjal and have cooked various recipes with brinjal before. On the other hand, we get this pile of fish heads of Aar and Bhetki fish, which is not used to cook a traditional muri ghonto or chyanchra. Hence cooked this dish called Begun diye Machher Matha and I really loved it with my plain rice. The only thing is you need to have it during weekends only. Otherwise how will you get plenty of time to suck those juicy and spicy bones.
In case you are allergic to brinjal the way I was, you may prepare a Muri ghanta or Muri Ghonto. For a dish, without brinjal, you may try out my Katla machher muro diye Chyanchra where I have used various other vegetables and removed brinjal.
Ingredients for Begun diye Machher Matha
- Brinjal – 1
- Fish head – 2 ( one aar and one bhetki )
- Onion – 2 medium, chopped
- Green chili – 7-8
- Salt, turmeric – as required
- Kashmiri chili powder – 1 tsp
- Mustard oil for cooking
How to make Begun diye Machher Matha
Heat 2 tbsp of mustard oil in a pan. Fry the fish heads with a pinch of salt and turmeric and keep aside. In the same oil, add chopped onion.
Once the onion starts changing color, add sliced brinjal.
Sprinkle salt, turmeric and kashmiri chili powder. Fry a little so that the brinjal pieces are well coated with masala.
Break the fried fish heads a bit and add to the pan. Mix well.
Keep covered and cook for 15 minutes over very low heat. The brinjal will get cooked. Mix it well with the fish head. Add blenty of green chili and cook for 2 more minutes. Once the oil starts coming out, the cooking is done. Adjust the seasoning.
Serve with steamed rice.