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Chuna macha khata tarkari

Ingredients
  • Chuna Macha - 500 grams
  • Mustard Oil - As required
  • Turmeric powder - As per taste
  • Chilli powder - 1 tsp
  • Green Chillies - 3 slit longitudinally to 4 pieces
  • Salt - As per taste
  • Mustard paste - 1 tbsp
  • Phutana - 1 tsp
  • Garlic - 8 cloves (properly crushed)
  • Curry Leaves - 10
  • Tamarind - 2 lemon sized balls
  • Sugar - 1 tbsp 
Method

  • Wash and clean the fish properly.
  • Mix the cleaned fish with salt, turmeric powder and chilli powder. Leave for 15 minutes.
  • In a kadhai heat the oil till the smoking point. Fry the fish till they are properly cooked.
  • Take out the fish and keep aside.
  • In the same kadhai add some more mustard oil and put in the phutana.
  • When the phutana splutters, add the crushed garlic and curry leaves. Fry till you get the smell of garlic.
  • Now add the mustard paste along with a little water and bring to a slight boil. Add salt now. Add the slit green chillies also.
  • Make a pulp out of the tamarind and mix some water to it to make substantial quantity of liquid. (You can vary the liquidness as per your taste of sourness)
  • Add this tamarind pulp in the kadhai. Bring to a boil. Add a little sugar to adjust as per your taste.
  • Add the fried small fish to this mixture and bring to a boil.
  • When it starts boiling, lower the flame and keep on heat for 10 minutes. (Taste the curry and if it tastes more sour, you can add either a little water or more sugar.)
  • Take out the kadhai and relish the curry with white rice.

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