How to Prepare Super Quick Homemade Macher matha diye lau ghonto(Bengali bottlegourd with fish head)

Hey everyone, I hope you are having an incredible day today. Today, we're going to make a special dish, Recipe of Homemade Macher matha diye lau ghonto(Bengali bottlegourd with fish head). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Macher matha diye lau ghonto(Bengali bottlegourd with fish head), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Macher matha diye lau ghonto(Bengali bottlegourd with fish head) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few ingredients. You can cook Macher matha diye lau ghonto(Bengali bottlegourd with fish head) using 11 ingredients and 3 steps. Here is how you can achieve that.

#indiankitchen Taste of Bengal This is a very tasty cuisine of Bengal.Fried fish head is broken and added to chopped lauki curry.The result is a plate full of delicious curry which is enjoyed with rice.

Ingredients and spices that need to be Prepare to make Macher matha diye lau ghonto(Bengali bottlegourd with fish head):

1. 1 bottlegourd
2. 1 big fried fish head
3. 1/2 tsp turmeric
4. 1/4 tsp red chilli powdeŕ
5. 1/2 jeera powder or paste
6. 1 bay leaf
7. 3 tbsp mustard oil
8. 1/4 th tsp jeera
9. To taste salt and sugar
10. 1 tsp chickpea flour/besan
11. 1 tbsp chopped coriander

Steps to make to make Macher matha diye lau ghonto(Bengali bottlegourd with fish head)

1. Remove skin and slit bottlegourd lengthwise into 4 pieces.Chop like 1"sticks.Wash and drain water completely.Pressure cook bottlegourd with 4 tbsp water and 1/2 tsp salt, just 1 whistle and release steam immediately.
2. Meanwhile smear turmeric and salt on fish head and fry in mustard oil.Set aside.Add jeera to the remaining oil and when they splutter,add the lauki.Also add turmeric,red chilli powder,jeera powder,1bay leaf,salt and sugar to taste.
3. Toss all till all moisture dries up.Sprinkle little chickpea flour and toss.The curry should be dry.Garnish with chopped coriander and serve with rice.

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So that's going to wrap it up with this special food Step-by-Step Guide to Make Favorite Macher matha diye lau ghonto(Bengali bottlegourd with fish head). Thanks so much for reading. I'm sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!