
Ingredients:
• 5 medium pieces – Rohu fish
• 50-70 leaves – Spinach (Paleng)
• 25 leaves – Persicaria perfoliata
• 1 – Tomato
• 1 – Onion
• cup – Potato and Green peas (Optional)
• Mustard oil – 2 tsp
• Turmeric powder – 1 tsp
• Salt – To taste
• Paas-Phooron – 1 tsp
Method:
- Heat oil.
- Rub the fish pieces with turmeric powder and a little salt and shallow fry them. Keep aside.
- Add a little paas-phooron to the same oil.
- After the Paas-phooron stops spluttering, add onion and fry till golden brown.
- Add turmeric powder and salt. Mix.
- Add tomatoes and stir for some time.
- Add spinach, modhuxuleng and all other vegetables. Mix well
- Cover with a lid and cook for 3-4 minutes.
- Add water and cover again.
- When the water starts to boil, add the fish pieces.
- Cover and cook on low flame until done.
- Serve with rice.
- Recipe Courtesy: brahmosfoodie