Taro (variety used is Ahina kosu), sponge gourd and bhangon maas or fish Labeo Boga spiced with black pepper (jalukia)


Bhangon maas—2


Sponge gourd—2 (washed and cut into big pieces)

Onion—1 small (chopped)

Garlic—5 cloves (crushed)

Ginger—a small piece(crushed)

Black pepper—2 table spoon

Salt and turmeric—according to requirement

Oil—as per requirement

Coriander or long coriander leaves (2 to 3 chopped)

Hot water—5 cups


Clean and wash fish. Rub salt and turmeric onto it. Clean and wash taro and cut into small pieces.

Place a kadhai on the stove. Heat oil and fry the fish. Keep the frying mild and take out the fish.

In the same oil, fry the cut taro pieces. After two minutes, take it out. Add a little more oil to the kadhai if you feel it is required, and fry the onion, garlic and ginger till the raw smell goes away. Add the taro, fish, sponge gourd, black pepper, salt and turmeric, stir carefully and pour five cups of hot water over it. Cover and lower the flame. Let it cook and now and then stir gently and again cover the kadhai. When the water reduces and the contents are cooked well, sprinkle some chopped coriander or long coriander leaves. Serve with hot rice or roti.

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