- I big fish egg
- 1 tablespoon garlic-ginger paste
- 1 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- salt as needed
- water as needed
- 3 large sized korolla ( bitter gourds)
- 1 cup vegetable oil
- 2 tablespoon onion paste
- 1/2 tablespoon cumin powder
- 1/2 teaspoon red chilli powder
- 3 green chillies chopped
- fried golden brown onions ( peyaj beresta)
Prep:30min › Cook:35min › Ready in:1hr5min
- Wash the fish egg properly so that no fish smell remains.
- Cover the egg with just a bit of garlic-ginger paste ( around 1 teaspoon), a pinch of turmeric and coriander powder, and salt. Boil the egg in 2 cups of water.
- Cut the boiled egg into thick slices-make sure that the slices are not too thin, or else the egg will break. Set aside on a plate.
- Cut finger length strips out of the korolla (bitter gourds). Heat oil in a pan with medium heat. When the oil starts to sizzle, add the onion paste, and stir for a bit. Add the garlic-ginger paste, cumin, coriander, turmeric and red chilli powders. Stir while sprinkling some salt, chopped green chillies and drops of water.
- Cook until the water dries up and the oil starts to float on top. Add the korolla strips and 1 tablespoon of water, and cook until the water dries up.
- Now add the boiled egg slices, stir and pour in 1 cup of water.
- Turn the heat down and put the lid on for 15 minutes. Check every now and then if the water has dried up just a bit. The gravy should not be too dry or watery.
- Serve with fried golden brown onions ( peyaj beresta).
It tastes great with plain white rice.
Make sure that the egg slices are not too thin-or else there will be a high chance that the slices will break apart.
The gravy should not be watery or too dry.