250gmBata (Bhangan) Fish You can use any fish of your choice
1/2tbspJeera SeedsMake a thick paste
1/2tbspMustard SeedsMake a thick paste
1/2tbspBlack Cumin (Kala Jeera) Seeds
2Green ChilliesMake a paste
1/2tbspTurmeric (Haldhi) Powder
25gmMasoor Dal Bori
1/2CupFinely Chopped Dhania Leaves
Salt To Taste
Wash brinjal and bhangon fishes.
Cut brinjal in large pieces.
Now, marinate fishes and brinjal pieces with jeera paste, mustard paste, green chillies paste, turmeric, salt, 2 tbsp mustard oil and little water.
Heat oil in a pan. Fry the masoor dal bori for 1-2 minutes and keep aside.
In the same oil, add kala jeera and saute for a while.
Add marinated fish and brinjal, and cook on low flame. Do not stir. Let it cook on one side.
When one side is cooked, lift the contents with a large cooking spoon and place the other side on the pan. Add the masoor dal bori. Let it cook.
When gravy thickens, sprinke chopped dhania leaves and remove from flame.