Today I will share with you a recipe that you can eat with rice or khichuri or polao. I can say that you will want to eat again and again after eating. So let's not know today's recipe Mugdale chital fish how to cook!
Mugdale Chital fish cooking rules
Materials
- Mugdal - 400 grams
- Chital fish belly piece-4 pieces
- Onion chop - 1 cup
- Garlic Bata-1 tablespoon
- Ginger paste - 1 teaspoon
- Turmeric powder - 1 teaspoon
- Cumin powder - 1 teaspoon
- Coriander powder - 1 teaspoon
- Chili powder - 1 teaspoon
- Salt - to taste
- 3/4 green chillies
- Sour yogurt - 1 cup amount
- Oil-rich
- As much as water
- Coriander leaves - to taste
Chital fish recipe
1) First wash and soak the mugdal well.
2) Then put enough oil in a frying pan. When the oil is hot, fry the onion and a little salt in it for a while.
3) Then add garlic paste, ginger paste, cumin and coriander paste and mix the spices. Then add turmeric powder and chilli powder.
4) Now shake it a little and remove all the spices well with water. Once the spices are added, stir in the tokadai for 1/2 minute. Now add the soaked muger dal and stir it again and cover it with adequate amount of water. When the dal is cooked, cover it again with the fish bellies. At this time the stove must be medium. Add sliced green chillies and coriander leaves before unloading. When there is macha macha broth, take it down and serve it.
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