Macha Mahura with Bhaja Bhaat

Instructions

1. 1

   Prepare Ingredients & Cook Dal

   • Clean the fish head pieces thoroughly. Marinate with 0.5 tsp turmeric powder and 0.5 tsp salt. Set aside for 15 minutes.
   • In a pressure cooker, combine the soaked chana dal, potato, arbi, and raw banana. Add 1 cup of water, 0.5 tsp turmeric powder, and 0.5 tsp salt. Pressure cook for 2-3 whistles (about 10 minutes) until the dal is soft but the vegetables still hold their shape.
   • While the dal cooks, prepare the 'bhaja masala'. Dry roast 1 tbsp cumin seeds, 1 tbsp coriander seeds, and 2 dried red chilies in a small pan on low heat for 2-3 minutes until fragrant. Let it cool completely, then grind into a fine powder.
2. 2

   Fry the Fish Head

   • Heat the mustard oil in a large, heavy-bottomed kadai or pan over medium-high heat until it just begins to smoke.
   • Carefully place the marinated fish head pieces in the hot oil. Fry for 4-5 minutes on each side until they are deep golden brown and crisp.
   • Remove the fried fish head pieces with a slotted spoon and set them aside on a plate.
3. 3

   Make the Curry Base (Tadka)

   • In the same oil, reduce the heat to medium. Add the panch phoron, bay leaves, and the remaining 2 dried red chilies. Let them splutter for about 30 seconds.
   • Add the finely chopped onion and sauté for 5-7 minutes, stirring occasionally, until it turns soft and golden brown.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Stir in the remaining 0.5 tsp turmeric powder and 1 tsp red chili powder. Cook for 30 seconds.
4. 4

   Combine and Simmer

   • Add the pumpkin and brinjal cubes to the pan. Sauté for 4-5 minutes until they are slightly tender.
   • Pour in the cooked dal and vegetable mixture from the pressure cooker. Mix everything gently.
   • Carefully place the fried fish head pieces into the curry. Add the remaining 1 tsp salt and about 1 cup of warm water to adjust the consistency. Stir gently to combine.
   • Cover the pan and let it simmer on low-medium heat for 10-12 minutes. During this time, gently break up the fish head with your spatula to allow its flavors to infuse into the curry.
5. 5

   Finish and Garnish

   • Turn off the heat. Sprinkle the freshly prepared bhaja masala, grated coconut, and 1 tbsp of ghee over the curry.
   • Give it a final gentle mix. Garnish with freshly chopped coriander leaves.
   • Let the curry rest, covered, for at least 5-10 minutes before serving. This allows the flavors to meld beautifully. Serve hot with steamed rice.