Friday, 18 September 2015

Bhetki Fulcopy Ghonto

A 'Ghonto' is a typical Bengali dry vegetable dish where specific types of firm vegetables are cooked by contantly stirring them in the Wok with masalas. Though I am saying, it is a vegetable dish, that does not mean it is a vegetarian dish, we bengalis have invented the non-vegetarian way of enjoying our vegetable by mixing  fishes or prawns to the dish. Ghonto is an important weapon for leftover management too. When you donot have a particular raw material in plenty to make a full fledged dish out of it, ghonto is the option to help you clean vegetable drawer of your fridge. Just remember to use firm vegetables, softer ones like okra donot do justice to the dish.
I have some 4/5 bhetki fillets and a small fulcopi / cauliflower with fresh and soft stems. So I cleaned the stems with water first, then peel them and removed the hard part of it. Steamed the stems lightly before starting the preparation. Goes well with your rice and dal.




Ingredients


  • Fish fillet - 4-5
  • Cauliflower - cut into small florets
  • Cauliflower stem - 1 cup 
  • Corn kernels - a handful (Optional, I have some, so used it.)
  • Leafy vegetable - a handful ( again optional)
  • Onion -1, chopped
  • Ginger Paste - 1 tsp
  • Mustard paste - 1 tsp
  • Green chilli - as per taste
  • Salt, Turmeric, Red chilli powder, Sugar
  • Mustard Oil, Ghee


Fry the fish fillets with a pinch of salt and turmeric. Break into pieces and keep aside.



In a pan, add mustard oil. When it is hot, add cumin seeds and let it splutter.



Add chopped onion and slitted green chilli and fry till golden brown. Then add the ginger paste and fry well.



Add salt, turmeric and red chilli powder and fry the masala mixture till oil comes out.



In the mean time, steam the stems and keep aside.


Add the stems with cauliflower florets and green leafs,if using. Mix well with the masalas. Add little water and cook covered. Add the fried fish pieces and cover it again after giving it a good stir.




When vegetables are almost done, add the corns, if using.



When vegetables are cooked and water is evaporated, add the mustard paste and give it a good stir.



Sprinkle some sugar. Remove from heat and add a spoonful of ghee. Give it a final stir and keep covered for 10 minutes.



Serve this wonderful dish with your loved ones and enjoy !!!





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