Bangdi Ki Sabzi
Small freshwater fish curry from Udaipur lakes cooked with tomato and Rajasthani spices. Mewar lake fish specialty.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Garlic — 1 tsp (ground)
- Ginger — 1 tsp (ground)
- salt (optional) (whole)
- fish — 100 g (chopped)
- Turmeric Powder — 0.5 tsp (ground)
- Tomato — 100 g (chopped)
- coriander powder — 1 tsp (ground)
- onion — 2 piece (chopped)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
Tempering
- oil — 2 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- Clean the fish pieces well, rub with a little salt and turmeric powder, and keep aside for 10 minutes.
- Heat the oil in a kadai on medium flame, add the cumin seeds and let them sizzle and crackle for a few seconds.
- Add the finely chopped onions and saute on medium flame until they turn soft and light golden brown.
- Add the ginger and garlic paste and saute for a minute until the raw smell goes away.
- Add the chopped tomatoes along with the coriander powder, red chilli powder and remaining turmeric powder, and cook on medium flame, mashing the tomatoes, until the masala turns thick and oil starts to separate at the edges.
- Add a little water to adjust the gravy to a medium consistency and bring it to a boil.
- Gently slide in the marinated fish pieces, add salt to taste, cover and simmer on low flame for 8 to 10 minutes until the fish is cooked through and the gravy thickens slightly, avoid stirring too much so the pieces don't break.
- Switch off the flame, garnish with freshly chopped coriander leaves and serve the Bangdi Ki Sabzi hot with steamed rice or roti.
Common questions
- Bangdi Ki Sabzi ko English mein kya kehte hain?
- बांगड़ी की सब्ज़ी ko English mein Bangdi Ki Sabzi likhte hain.
- Ek plate Bangdi Ki Sabzi mein kitni calories hoti hain?
- 194 kcal per plate.
- Kitna time lagta hai?
- 50 min lagta hai — 20 min taiyari, 30 min pakana.