Bengali holiday lunch is like a taste without fish. I want to have meat. However, there must be a position of fish as a side dish. Fish broth and roast were eaten the other day. Today or not, take Vhetki on the pumpkin leaves. The holiday lunch will be absolutely frozen.
It can be made with little materials and without extra effort. But let’s find out how to make this post-.
Ingredients: Vetki fish 6 pieces, gourd leaves 3 to 4, patal 4, potato 4, ginger paste 1 teaspoon, coriander and cumin paste 1.5 teaspoons, turmeric powder 1 teaspoon, mustard oil 2 cups, salt and sugar to taste.
Method: First, fry the vhetki fish with a little salt and turmeric. Cut the plate in half lengthwise. Cut the potatoes into four pieces lengthwise. Then fry cumin and bay leaves in oil in a pan. In the meantime, keep frying with potatoes and patal. Take it down after frying.
Grate the gourd leaves, coriander-cumin paste, and ginger paste. Cover with potatoes and petals, cover with turmeric, salt, and water. When the broth boils, add fish; when the fish and vegetables are cooked, top with raw chili and mustard oil. You can spread coriander leaves as you like.
