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:

1. Heat oil.
2. Rub the fish pieces with turmeric powder and a little salt and shallow fry them. Keep aside.
3. Add a little paas-phooron to the same oil.
4. After the Paas-phooron stops spluttering, add onion and fry till golden brown.
5. Add turmeric powder and salt. Mix.
6. Add tomatoes and stir for some time.
7. Add spinach, modhuxuleng and all other vegetables. Mix well
8. Cover with a lid and cook for 3-4 minutes.
9. Add water and cover again.
10. When the water starts to boil, add the fish pieces.
11. Cover and cook on low flame until done.
12. Serve with rice.
13. Recipe Courtesy: brahmosfoodie