It is very common in our home that when Maa makes Macher Dimer Bora to make ‘Macher Dimer Borar Jhal’ half of the the fried fritters get finished before she could finish of cooking the ‘Jhal’. Last time when I said my Mom that this time I’ll cook the ‘Macher Dimer Borar Jhal’ with a twist she just gave a very strange look meaning not another experiment please! But when she tasted it she was quite impressed of the outcome.
Before I share the recipe let me tell you about the terms ‘jhal’ and ‘jhol’. In Bong kitchen when we cook any dish with mustard paste we call it ‘jhal’ and when the gravy is cooked with onion-ginger-garlic-tomato or coriander-cumin-ginger-tomato, we call it ‘jhol’. This recipe can also be called as ‘jhol’ but I have kept the gravy a little thick, so I named it as ‘dalna’. You can call it the way you like! Bengalis always prefer to have potato in their fish and other curries so I have used some potatoes but that is again optional.
- Fry all the fritters as mentioned in the post HERE.
- Add 2 Tbsp of mustard oil in the kadai/wok and fry the potatoes till golden brown. Keep them aside.
- Now add onion paste and fry till it becomes translucent.
- Add ginger paste and garlic paste and sauté till oil seperates.
- Next add tomato puree, chillie powder, turmeric powder and sauté well.
- Mix in the fried potatoes. Adjust salt and add 1 cup of water. Cover and cook until potatoes are almost done.
- Remove the cover and add the fried fritters, green chillies and garam masala powder. Cover and cook for another 3-4 minutes.
- Remove cover and serve garnishing with chopped coriander.
~ The fritters do soak a lot of liquid so depending on your preference of the thickness of the gravy and the amount of gravy you want adjust the amount of water.