Name: Aar Potoler Chachchari recipe by Soma Mukherjee at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: Aar Machh or Catfish 400g cut into small pieces; Potol or parwal or pointed gourd 6-8; Potatoes 2 medium size pilled and small cubed; Chopped tomatoes 1 medium size; Bay leaf 1, cumin seeds 1 teaspoon; Ginger garlic paste 1 table spoon; Cumin paste 2 teaspoon ( you can use cumin powder also); Onion paste 1 table spoon; Red cilli powder as required (optional); Green cilli slits of 2-3 or as per your taste; Salt and termaric as required; sugar 1 teaspoon; Garam mashala powder 1 teaspoon; Mustard oil 4 table spoon

ABOUT Aar Potoler Chachchari RECIPE

Chachchari is a traditional bengali recipe. A variety of chachcharies are there in bengali cuisine. So many non vegetarian chachcharies are also there along with pure vegetarian chachchari recipes. Here this recipe includes potol or parwal or poited gourd, potatoes and Aar machh or Cat fish. A delicious preparation and easy to cook.

Ingredients Serving: 4

Aar Machh or Catfish 400g cut into small pieces
Potol or parwal or pointed gourd 6-8
Potatoes 2 medium size pilled and small cubed
Chopped tomatoes 1 medium size
Bay leaf 1, cumin seeds 1 teaspoon
Ginger garlic paste 1 table spoon
Cumin paste 2 teaspoon ( you can use cumin powder also)
Onion paste 1 table spoon
Red cilli powder as required (optional)
Green cilli slits of 2-3 or as per your taste
Salt and termaric as required
sugar 1 teaspoon
Garam mashala powder 1 teaspoon
Mustard oil 4 table spoon

Instructions

Wash pill and cut vegetables
Clean fish pieces and rub salt termaric and cilli powder
Heat oil and deep fry parwals and potatoes.Remove from oil and keep aside.
Then fry the fishes and keep aside.
In the same oil add cumin seeds and bay leaf. Fry until fried smell appears.
Add onion paste and fry
Add ginger garlic paste and cumin paste and fry until fried smell appears. Add chopped tomatoes
Add fried parwal potatoes and fish pieces. Mix and keep frying. Sprinkle little more oil if needed.
Add little sugar salt and termaric
Add cilli powder (optional) and green cilli slits and mix .
Add 3/4 cup of water and mix. Cover it and let it cook until the water fully evaporates.
Remove the cover and check if well cooked then add garam mashala powder.
Cover again remove from the heat and leave for 10 minutes.
Serve hot with Steamed rice, moong dal and lemon slice.

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