Puthi Maachor Tenga Jul

Ingredients:

• 250 gm finely chopped bottle gourd
• 250 gm puthi maach/ Swam barb fish
• 5 large local tomato finely chopped
• Some finely chopped coriander
• 50 ml mustard oil
• 1/2 fenugreek seeds
• 1 tsp turmeric powder
• Salt to taste

Method:

• Clean and wash the fish
• Gently mix 1/2 tsp turmeric, little salt and fish
• Heat oil in a saucepan or kadai and shallow fry the fish and keep aside the fried fish in a plate.
•  In remaining oil fry the fenugreek seeds for 30 seconds.
• Add chopped bottle gourd and fry for 2 minutes. Stir frequently.
• Add 1/2 tsp turmeric powder and salt to taste. Fry the bottle gourd until its water dries out.
• Add chopped tomato and 1/2 cup water and cook for 5 minutes. Stir frequently.
• Add 3 cups water and cover it. Let it cook for 4 minutes .
• Add fried fish and cover the saucepan with a lid and cook for further 10 minutes. 
• Transfer the curry to a bowl and garnish with chopped coriander.
• Serve hot with rice.