Kataa Chochchori (Begun diye)

Fish Head with Brinjal

This dish personifies everything rustic and unsophisticated. Some pieces of Rohu Fish head. Some small to medium brinjals. Some potatoes. And some very basic Indian spices. Nothing exotic. Nothing which even the most basic of kitchen does not have.

But the result was mindblowing...and coming from me ...who is neither too fond of Maachher Kaata nor of brinjals, it's a big compliment (to my ownself!!)

Ingredients :

250-300 gms of Rohu / Katla Fish head pieces 

8-10 medium size brinjals

2-3 medium size potatoes

1 finely chopped Onions 

Kaalojeera/Kalonji/Nigella

Garlic paste : 1 tsp 

Holud/Haldi/Turmeric - 1tsp

Kashmiri Chili - 1/2 - 1 tsp

Red Chili powder - 1tsp
Dry Roasted whole garam masala (elaichi+cardamon+cloves) and ground - 1/2 tsp

Green Chilies - 2-3 

Coriander leaves / Dhonepaata - choppe

Mustard Oil / Groundnut oil

Salt

Sugar

Please note : I had  only Brinjal...in addition, Kumro (pumpkin), Potol (Pointed gourd), Jhinge (Ridge gourd) can all be added. These need not be separately sauted in oil, but can be added after the potato. They will cook in their own juices.

Procedure :

1. Smear the Fish head pieces (which I get quartered by the fishmonger / supermarket) with salt and turmeric powder and fry them crisp and keep aside.

2. Smear the potatoes (cut lengthwise) and brinjal (cut in a shape similar to the potatoes) with salt &  turmeric powder and sauté them separately in oil.

3. In a kadai / wok, heat 3-4 tbsp of mustard oil (preferably) and season with Kalojeera followed by garlic paste.

4. Add the chopped onions and a pinch of sugar (for imparting the colour to the onions) and fry on medium heat

5. Now add a paste comprising of Turmeric powder, the chili powders and salt, to the oil. And keep frying till the oil separates out.

6. Add the sauted (‘shaantlano’) potatoes followed by the brinjals. Cook them while stirring. When the veggies are almost cooked, add the crispily fried Fish head pieces. Mix well. Sprinkle some water if too try. And cover an let it cook for 3-5minutes.

7. Remove the cover, sprinkle 1/2 tsp of roasted and ground garam masala powder. Break some green chilies and add to the cooked 'Chochchori' / ‘Chorchori’ ...give it a final stir and after garnishing with chopped coriander / Dhonepaata, take it off the flame.

Serve with steamed white rice….aaah bliss!