500 gm rohu fish cut into pieces 1/4 inch thick pieces
200gms Fresh Bhindi
4 Tablespoon Mustard Oil
1 Teaspoon Panch Photon
1 Tablespoon Turmeric Powder
1 Teaspoon Red Chilli Powder
½ Teaspoon Sugar
4-5 whole green chillies
2 pieces of dried raw mango or 1 Tsp aamchur powder.
3 Tablespoon Mustard & One tablespoon jeera soaked in water and made to a smooth paste
Clean the fish.Marrinate with Turmeric powder,Chillie powder and Salt.
If you're using dried mango piece then soak it in 1/2 cup of warm water.
Wash and dry bhenddi
Chop off the tip and the base of bhenddi n cut to one inch pieces.
Put the in a bowl and sprinkle with ½ of Turmeric and little Salt
Heat 3 Tbsp Mustard oil in a Kadai or Wok
Heat it.Deep fry the fish till golden colour on both side.Keep aside.
Add rest oil the whole 5 spices mix and allow to crackle.
Add the cut bhenddi pieces and the whole green chilli.
Shallow fry for 5 minutes
Now add the Turmeric and Chilli Powder,Aamchur powder and the mustard paste.
Cook open on low heat for 5 minutes.
Add the fish.Cook for another 5 minutes.
Evaporate any extra moisture,the mustard sauce should stick to the fish and bhinddi pieces.
Serve with Rice and Daal.