Ingredients:

Fish head

Kakharu (pumpkin)- 250 grms

Baigan (Eggplant/brinjal) – 200grm

Potato – 200 grms

Green Banana – 2 pieces

Saru (Taro Root) – 100 grms

Janhi (any kind of Squash) – 100 grms

poi saga (with stems)- 1 big bunch.

Onions- 100 grms

Ginger – 4 inch size

Garlic – 5 cloves.

Turmeric

Chilli powder

Cumin powder

Garam masala

Method-

Masala- Use half of the onions to make a paste with Ginger and garlic.

Wash all vegetables and cut them into medium pieces.

In a pan, put some oil and heat it. Marinade the fish with turmeric and salt and then fry the fish head (you can also add the fish tail). Fry it till the head is well cooked.  Once the fish is well cooked, break the head and pieces by crushing with the spatula. Take the pieces out and keep it aside.

In the same pan, add 1 teaspoon oil and put some diced onions. When onions turn brown, put the masala paste and fry well. Cook till you see the oil separates.

Put the vegetables and stir well. Add salt, turmeric powder, red chilli powder (to taste) and 1 teaspoon cumin powder. Cover and took in medium flame. When the vegetables are half done, and the fish pieces and mix well with the vegtables. Cover and cook for some more time.

When vegetable are almost cooked, add the cut poi saga with the stems. Mix and cover again for 5 mins.

Swith off the stove and add half teaspoon of garam masala. Mix well and serve with white rice.

3 Responses
  1. Rashmi Says:

    wow…………..Chencheda is typically Odia dish.Please publish more Odia recipes

  2. digvijay khatua Says:

    If an additional item “Buta dali” is aded to this then it will be more tasty.

  3. sarat Kumar Bal Says:

    Please tell when to add water & how much

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