A rustic and flavorful Odia delicacy made with fried fish head and a medley of vegetables. This hearty, semi-dry curry is packed with traditional spices and offers a unique, savory taste.
Prep20 min
Cook40 min
Servings4
Serving size: 1 cup
357cal
26gprotein
35gcarbs
15g
Ingredients
500 g Rohu Fish Head (Cleaned and cut into 2-3 large pieces)
4 tbsp Mustard Oil (For frying the fish head)
2 pcs Potato (Medium-sized, peeled and cut into 1-inch cubes)
200 g Pumpkin (Peeled and cut into 1-inch cubes)
1 pcs Brinjal (Medium-sized, cut into 1-inch cubes)
A fragrant Bengali-style fried rice made with leftover rice, assorted vegetables, and aromatic whole spices. This simple, one-pot comfort food, lightly sweetened and enriched with ghee, is a beloved classic in Bengali homes.
A comforting one-pot lentil and vegetable stew from Odisha. This wholesome dish combines toor dal with a medley of vegetables, seasoned with a unique five-spice tempering and a hint of roasted coconut.
A flavorful, fiber-rich fish and veggie medley with fluffy rice and protein-packed dal. Truly soul-satisfying!
This odia dish is perfect for lunch. With 1516.24 calories and 53.67g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Slit lengthwise)
1 tsp Pancha Phutana (Odia five-spice blend)
1 pcs Bay Leaf
2 pcs Dried Red Chili (Broken in half)
1 tsp Turmeric Powder (Divided use)
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Cumin Powder
1.5 tsp Coriander Powder
0.5 tsp Garam Masala Powder
1.5 tsp Salt (Adjust to taste, divided use)
1 cup Water (Use hot water for best results)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate and Fry the Fish Head
Thoroughly wash the fish head pieces and pat them completely dry with a paper towel.
In a mixing bowl, rub the fish head pieces with 0.5 tsp of salt and 0.5 tsp of turmeric powder, ensuring they are evenly coated.
Heat 4 tbsp of mustard oil in a heavy-bottomed kadai or pan over medium-high heat until it is very hot and slightly smoking. This removes the oil's pungent raw smell.
Carefully slide the marinated fish head pieces into the hot oil. Fry for 6-8 minutes on each side until they are deep golden brown and very crispy. Do not overcrowd the pan; fry in batches if necessary.
Once fried, remove the fish head pieces with a slotted spoon and set them aside on a plate.
2
Prepare the Tempering and Sauté Aromatics
In the same kadai, add the remaining 2 tbsp of mustard oil if needed. Heat it over medium flame.
Add the pancha phutana, bay leaf, and dried red chilies. Allow them to crackle for about 30-40 seconds to release their aroma.
Add the finely chopped onion and sauté for 5-6 minutes, stirring frequently, until it turns soft and translucent with golden edges.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw smell of the paste disappears.
3
Cook the Vegetables and Spices
Add the cubed potatoes, pumpkin, and brinjal to the kadai. Sauté for 4-5 minutes, allowing the vegetables to get lightly coated with the oil and aromatics.
Add the remaining 0.5 tsp turmeric powder, red chili powder, cumin powder, coriander powder, and 1 tsp salt. Stir well to coat the vegetables evenly with the spices and cook for 1 minute.
Add the chopped tomatoes. Cook for 6-7 minutes, stirring occasionally, until the tomatoes break down and become soft and mushy, forming a thick masala base.
4
Combine and Simmer the Curry
Pour in 1 cup of hot water and stir everything together. Bring the mixture to a boil.
Reduce the heat to low, cover the kadai with a lid, and let it simmer for 10-12 minutes, or until the potatoes are about 80% cooked (fork-tender but still firm).
Break the fried fish head into large, chunky pieces and add them to the simmering curry.
Using the back of your ladle, gently press and mash some of the softer parts of the fish head into the gravy. This is the key step to infuse the curry with the rich, umami flavor of the fish.
Cover and continue to cook for another 5-7 minutes on low heat, allowing the vegetables to become fully tender and the fish head to absorb the curry's flavors.
5
Garnish and Serve
Turn off the heat. Sprinkle the garam masala powder and freshly chopped coriander leaves over the curry.
Gently stir to combine. Cover the kadai and let the Macha Chencheda rest for at least 10 minutes. This allows the flavors to meld beautifully.
Serve hot with steamed rice for an authentic Odia meal.
876cal
17gprotein
170gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked, preferably day-old and refrigerated)
3 tbsp Ghee
1 medium Potato (peeled and finely diced)
1 medium Carrot (finely diced)
1 cup Cauliflower (cut into small florets)
0.5 cup Green Peas (fresh or frozen)
2 tbsp Cashew Nuts (halved, optional)
2 tbsp Raisins (optional)
2 piece Bay Leaf
1 inch Cinnamon Stick
4 piece Green Cardamom (lightly crushed)
4 piece Cloves
1 tsp Ginger Paste
1.5 tsp Sugar (adjust to taste)
1 tsp Salt (adjust to taste)
Instructions
1
Prepare Rice and Vegetables
If using day-old rice, gently break up any large clumps with a fork or your hands. Set aside.
Ensure all vegetables (potato, carrot, cauliflower) are chopped into small, uniform cubes for even cooking.
2
Sauté Nuts and Vegetables
Heat 2 tbsp of ghee in a large kadai or wok over medium heat.
Add the optional cashew nuts and raisins. Sauté for 1-2 minutes until the cashews are golden and the raisins plump up. Remove with a slotted spoon and set aside.
In the same ghee, add the diced potatoes and cauliflower. Sauté for 4-5 minutes until they are tender-crisp and have light brown spots.
Add the diced carrots and cook for another 3 minutes. Finally, add the green peas and cook for 1-2 minutes more.
Remove all the cooked vegetables from the pan and set them aside with the nuts and raisins.
3
Temper the Spices (Tadka)
Add the remaining 1 tbsp of ghee to the same pan over medium heat.
Rinse the toor dal thoroughly under running water until the water runs clear.
Soak the dal in sufficient water for 30 minutes, then drain completely.
Wash and chop all the vegetables (pumpkin, potato, raw banana, brinjal) into 1-inch cubes.
2
Pressure Cook the Dalma
In a pressure cooker, combine the drained dal, all chopped vegetables, chopped tomato, grated ginger, turmeric powder, and salt.
Pour in 4 cups of fresh water and give it a good stir.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 15 minutes, until the dal is completely soft.
Allow the pressure to release naturally before opening the cooker.
3
Prepare Garnish and Tempering (Chhunka)
While the dal is cooking, place the grated coconut in a small, dry pan. Roast over low heat for 2-3 minutes until it's lightly golden and aromatic. Set aside.
In the same pan or a separate tadka pan, heat the ghee over medium heat.
Once hot, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant and sizzle.
Add the ginger paste and cook for another 30 seconds, stirring constantly to prevent it from burning.
4
Combine and Stir-fry
Add the cooked rice to the pan with the tempered spices. Sprinkle salt and sugar over the rice.
Gently toss and fold the rice with the spices for 2-3 minutes, ensuring the grains are well-coated and heated through. Be careful not to break the rice grains.
Add the fried vegetables, cashews, and raisins back into the pan.
Continue to toss everything together gently for another 2 minutes until well combined and uniformly hot.
5
Serve
Turn off the heat. Serve the Bhaja Bhaat hot, either on its own or with a side of cucumber raita or a simple curry.
Add the bay leaf and dried red chillies. Sauté for 30 seconds.
Add the pancha phutana and allow the seeds to crackle and splutter, which should take about 30-45 seconds.
Finally, add the hing, give it a quick stir for 5 seconds, and immediately turn off the heat to prevent it from burning.
4
Combine and Finish
Open the pressure cooker. Using the back of a ladle, gently mash some of the dal and vegetables against the side of the pot to create a creamy, cohesive texture.
Pour the hot tempering (chhunka) over the cooked dalma.
Add the roasted coconut and freshly chopped coriander leaves.
Stir everything together well. Place the cooker back on low heat and let the dalma simmer for 2-3 minutes to allow the flavors to meld beautifully.
Check for seasoning and add more salt if needed. Serve hot with steamed rice.
