Jumbangla Desk: Bharta-Bhat is a Bengali tradition. And Bengali means all kinds of food, along with chili and onion! Indeed, the stomach will be full, and the mind will also be satisfied. 50 mouth-watering bharta recipes can be made with the ingredients at hand. Tell me, what else can you do without eating rice with various fillings on your auspicious day? But many people are worried about what kind of food can be made. Let's know 50 bharta recipes without delay!

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Tomato Bharta: Ingredients: Tomato- half a kg, green chillies- 5/6, salt- as much, Onion chopped- 1/2 cup, coriander leaves chopped- 1/2 cup, mustard oil- as needed. Method: Wash the tomatoes and drain the water. Cover with tomatoes in a fry pan over low heat. Flip after 10/15 minutes. When the tomatoes are cooked, remove them from the pan and peel them. Now in a bowl, mix chopped onion, chopped green chillies, chopped coriander leaves and chopped tomatoes. When it is half spread, spread the filling well with oil. A nice tomato filling is ready.

50 Bharta Recipes

Hilsa-Kachushak Bharta: This is number 1 among 50 bharta recipes. Ingredients: Raw greens- 250 grams, Hilsa fish head- 1, Lemon peel- 1 teaspoon, Kasundi- 1 tablespoon, Green pepper- 4/5, Garlic cloves- 4, Onion chopped- 1 tablespoon, Mustard oil- 1 tablespoon spoon, salt - to taste, lemon juice - 1 tbsp. Method: Wash the leaves whole. Now mix all the ingredients except the onion with the fish head. Then the head of the fish should be rolled round with raw leaves and tied with a thread. Now it should be boiled on the rice or steamed. When it is cooked, take it down and mix the fish head first and then the green leaves. Then mix well with chopped raw onion and serve with hot rice.

Laupata/Pumpkin Leaf Bharta : This is number 2 out of 50 bharta recipes. Ingredients: Young bay leaf/pumpkin leaves- 15/20, small prawns- 1/2 cup, onion- 1/4 cup, green chillies- to taste, garlic- 1 tbsp, salt- to taste, mustard oil- 1 tbsp. Method: Wash bay leaves well and drain the water. Now shake the pan with all the remaining ingredients and dry the water. When the water dries up, take it out and make a paste with your hands. Finally serve with mustard oil.

Shrimp Bharta: This is number 3 out of 50 bharta recipes. Ingredients: Small Prawns- 250 gm, Onion- 2, Whole Garlic- 2, Dry Red Chilli- 5/6, Green Chilli- 5/6, Oil- as per quantity, Salt- as per taste. Method: First select the prawns and wash them well. Cut onion and garlic into small pieces. Now heat oil in a pan and first fry the prawns with salt and fry them with chopped garlic, onion, green chillies and dry chillies.

Black Cumin Bharta : This is number 4 out of 50 bharta recipes. Ingredients: black cumin seeds - 1 cup, garlic cloves - 1 tablespoon, green chillies - 3/4, chopped onion - 1 tablespoon, salt - as needed, mustard oil - 1 tablespoon. Method: Fry garlic, onion, green chillies in a pan. Then mix all the ingredients except oil in a batter.

Aloo Bharta: This is number 5 out of 50 bharta recipes. Ingredients: Potato- 500 gms, chopped onion- 2 tbsp, chopped green chillies- 1 tsp, chopped coriander leaves- 1 tsp, mustard oil- 1 tbsp, salt- as per taste. Method: First, boil the potato with enough water and peel it while it is still hot. After it cools down, add chopped onion, chopped coriander leaves and chopped green chillies, add salt and mustard oil to taste and make alu bharta.

50 Bharta Recipes

Papaya Bharta: This is number 6 out of 50 bharta recipes. Ingredients: Papaya - half a kg, green chillies - 3/4, onion - 2/3, salt - as per quantity. Method: Boil the papaya and drain the water. Now mix boiled papaya, onion, green chili, salt, oil together and make papaya bharta.

Taki Fish Bharta : This is number 7 out of 50 bharta recipes. Ingredients: Taki fish- 250 grams, Turmeric- a little, Onion chopped- half a cup, Garlic chopped- 1 tablespoon, Green chillies- 4-5, Coriander leaves- 1 handful, Lemon peel- a little, Mustard oil- 2 tablespoons, Salt- to taste Method: Choose fish, boiled or fried with turmeric and salt. Now fry oil, onion, garlic and green pepper in a pan. A little while before lowering it, lower it with coriander leaves and lemon peel.

Eggplant Bharta: This is number 8 out of 50 bharta recipes. Ingredients: Eggplant- 400 grams, Mustard oil- 1 tablespoon, Chopped onion- 1/4 cup, Green chillies- 4/5 (can be chopped or lightly fried and served), Chopped coriander leaves- 2 tablespoons, Salt - to taste. Method: Boil brinjal until soft. Once the eggplant is charred, let it cool down. Then slowly peel off the skin of the burnt brinjal and stuff it well. *Then mix it with your hands with chopped onion, chopped chilli, salt and chopped coriander leaves. Eggplant filling is ready.

50 Bharta Recipes

Sabzi Bharta : This is number 9 out of 50 bharta recipes. Ingredients: Potatoes- 2, Sweet Pumpkin- half cup, cauliflower- 1 cup, Broccoli- 1 cup, Carrot- 1 cup, Carrot- 1/2 cup, Salt- as needed, Mustard oil- 1 tbsp, Green Chilli/ Dry Chilli Fry - 1 tbsp, chopped onion - 1 cup, chopped coriander leaves - 4 tbsp. Method: Cut all the vegetables into squares. Then boil it with little salt. Then mix the vegetables together with mustard oil, crushed red chillies, chopped onions and chopped coriander leaves to make a vegetable filling.

Kanchkala-hilsa bharta: This is number 10 out of 50 bharta recipes. Ingredients : Kale- 2 (medium), fried hilsa fish- 2 pieces (boneless), dried chillies fried- 2, green chillies chopped- 2, onion chopped- 1 tbsp, mustard oil- 2 tsp, salt to taste. Method: Boil the kale in water. Then peel the banana and keep it sticky. Now mix hilsa fish, onion, green pepper, salt and oil together. Once it is spread, spread it well with kanchala and serve it hot.

Dal Bharta: Ingredients: Dal-1 cup, water-3 to 3 and a half cups, crushed garlic-half teaspoon, chopped onion-1 teaspoon, salt-half teaspoon, green chilli slices-2, oil-1 teaspoon. Method: Boil the dal with all the ingredients. If it is thick, it should be taken down. Now cut the onion into rounds - 2 tablespoons, green chillies - as much, salt - as much, mustard oil - 2 tablespoons and make bharta by hand kneading with all the ingredients.

Egg-Potato Bharta : Boiled Egg- 1, Boiled Potato- 4 Medium, Dry Chilli Fried in Oil- 2/3, Onion Barista- 1 Tablespoon, Oil- 1 Teaspoon, Salt- to taste. Method: After boiling eggs, potatoes, mash them. Fry the onion and pepper.* Now mix well the fried potato-egg, chopped onion-pepper and enough oil and salt to make egg-potato bharta.

Dharda Bharta: Ingredients: Dharda - 1 cup, onion - 2, green chilli - 6, salt - as needed, oil - 2 tbsp, garlic - 5 cloves, coriander leaves - 3 tbsp. Method: First wash and boil the rice. Then when the oil is hot in the kadai, fry well with saffron, onion, green chillies, garlic, coriander leaves. A delicious hors d'oeuvre is ready. Mouth watering after listening to different types of bhartas with hot rice. These bhartas are delicious as well as healthy.

50 Bharta Recipes

Coriander Bharta: Ingredients: Whole Coriander- half cup, large garlic- 1, dry chillies- 5/6, salt- as per taste, mustard oil- as per quantity. Method: First soak the coriander in water for a while. Then wash the coriander well and drain the water. Now add coriander, garlic, red chillies and salt to the pata and mix it with mustard oil and serve.

Tol Khosa Bharta: Ingredients: Potato peel-1 cup, Mustard paste-1 teaspoon, Garlic-1 clove fried, Dry chili-2/3, Onion chopped-1 tablespoon, Boiled shrimp fish-4/5 (optional), Salt - to taste. Method: Peel the potato and cover it with 1 cup of water and boil it. Then add mustard, garlic, dry chillies, salt and boiled prawns to the batter.

Spinach Bharta: Ingredients: Spinach- 200 gms, Green Chilli/ Dry Chilli Fried- 5/6, Chopped Onion- 2 Tablespoon, Salt and Mustard Oil- As per amount. Preparation: First, wash the spinach well, cut it into large pieces and boil it in any vessel. When the vegetables are cooked, finely chop the onion, pepper and salt. Then serve with mustard oil.

Shim Bharta: Ingredients: Beans- half a kg, mustard oil- 3 tbsp, dry chilies burnt or crushed- 5/6, chopped onions- half a cup, salt- to taste. Method: Cut the beans, wash them, boil them in water and dry them. Now add oil to the pot, fry the chopped onion and fry the pepper. *Then fry the onion, dry pepper, salt in the pot and mix it well with the beans again. It turned out to be a delicious bean filling.

Chicken Bharta : #Chicken 250g (boneless),#Ginger paste ½ teaspoon,#Garlic paste ½ teaspoon,#Salt as needed,#Onion chopped siki cup,#Mustard oil 1 tbsp,#Green chili chopped 3 Tablespoon,# chopped coriander leaves as much,# Ghee 1 tsp. Making rules: 1. Boil the chicken meat with salt, garlic paste, ginger paste and cut it lengthwise with a knife. 2. Lightly fry the chicken with ghee in a pan so that it does not turn red. 3. In a bowl, mix the chicken meat, chopped onions, mustard oil, salt, chopped coriander leaves and chopped green chillies. 4. Then serve with polao or rice

Kachki Fish Bharta: Ingredients: One cup of raw fish, 1 tablespoon of chopped onion, 2 teaspoons of crushed garlic, 4 teaspoons of green chillies, 1 tablespoon of chopped coriander leaves, salt to taste. Method: Wash the raw fish well and drain the water. Lightly fry the raw fish, chopped onions, chopped garlic, green chillies in a little oil in a wok. When fried, make pata bate bharta with salt and coriander leaves.

50 Bharta Recipes

Corolla Bharta: Wash the corolla and chop it very finely. Now grind the corolla kuchi and make bharta with onion, green chillies, salt and oil.

Mustard Bharta: Topping: Red Mustard 4 Tablespoon, Chilli 1, Salt to taste. Method: Wash the mustard seeds well and grind them in a fine paste with green chillies and salt.

Recipe for Knushi Shuntki Bharta: Ingredients: Knushi Shuntki cut into small pieces half a cup, chopped onion 2 cups, dry chili powder 2 tbsp, salt as needed, sugar half teaspoon, lemon juice 1 teaspoon, oil half a cup, ginger paste half a teaspoon , garlic paste 1 teaspoon, coriander powder 1 teaspoon, turmeric powder 1 teaspoon, bay leaf 1, green pepper cut into four pieces 6. Method: Wash the dry beans well and boil them. Heat oil and fry well with ginger and garlic. Add turmeric, coriander, chili powder, bay leaf, salt and fry it with onions for 8-10 minutes. When the onion becomes soft, stir it with sugar, lemon juice, green pepper for a while.

Thankuni leaves filling: Ingredients: Thankuni leaves 1 cup, green chillies 2, garlic cloves 2, salt to taste, sesame seeds 2 tablespoons, Kalijira 1 teaspoon. Method: Beat all together (wash all the leaves and remove the water) to make bharta. Then serve with hot rice.

Onion leaf filling : Ingredients: 2 cups of onion leaves cut into 1 inch lengths, 1 tablespoon of mustard oil, 1 tablespoon of chopped onion, 2 dried chillies, 1 teaspoon of cashew nuts, salt as needed. Method: Heat oil in a fry pan or kadai and leave the onion leaves and stir on low flame for 2-3 minutes. Remove the onion leaves when they become soft. Now make bharta by adding dry pepper, chopped onion and salt well and lightly spread it with onion leaves and kashundi. This bharta is fun to eat with hot rice.

50 Bharta Recipes

Gourd Peel Filling: Ingredients: Gourd Silka-3 cups, Dry Chili-4/5, Salt-as needed, Coriander Leaves-six cups, Onion Chops-six cups, Mustard Oil-2 tsp. Method: Wash the silk of gourd and boil it with water. Now fry the silk of gourd in oil. Fry dry chillies, fry onions. Chop the coriander leaves. Now grind the silk of gourd, dry chili, chopped onion, chopped coriander leaves together in a pan. Gourd silk filling is done.

Peanut Bharta Recipe: Ingredients: Roasted peanuts (unshelled) 1 cup, onion chopped half a cup, green chillies 4-5, coriander leaves chopped 1 bunch, mustard oil 1 tablespoon, salt to taste. Method: Chili should be crushed in kathkhola. Remove the red skin of the almonds and grind them. Grind the chilies. Now add oil, onion, salt, chopped coriander leaves, ground almonds and green chillies. Serve with hot rice.

Recipe for sweet pumpkin filling: Ingredients: Sweet pumpkin 2 cups, salt to taste, water 1 cup, coriander leaves chopped, 2 tablespoons, green chillies chopped 2 tablespoons, onion chopped 4/1 cup. Method: Peel and cut the sweet pumpkin, wash it and boil it in water. Now mix all the ingredients very well with boiled sweet pumpkin. Delicious sweet pumpkin filling is done.

Coconut Bharta Recipe: Ingredients: Grated coconut, half cup – dry red chillies, a few to taste, more if you want more chillies – salt, to taste (you can decide the amount yourself) Method: Grind the chillies, add little water. Grind the chillies. Grind it, add salt. Now take grated coconut and grind it again with little salt. Now knead it well.

Til Bagun Bharta Recipe: Ingredients 2 eggplants, 1 tablespoon of sesame seeds, 1 teaspoon of ginger paste, 1 teaspoon of crushed garlic, salt as needed, 1 teaspoon of chopped onion, 4 tablespoons of mustard oil, 2-3 green chilli slices, 1 teaspoon of poppy seeds. , whole mustard 1 tsp, mustard oil 4 tbsp, whole cumin 1 tsp, dry chili 2, tomato 2-3, potato boiled 1. How to make: 1. Burn the brinjal and stuff it. Boil tomatoes in water and make stuffing. 2. Grind sesame seeds, mustard seeds and poppy seeds. 3. In a pan, fry the chopped garlic, chopped onions and fry them until they are light red, add the ginger batter, sesame seeds, mustard and poppy seeds and boil the eggplant, tomatoes and potatoes and keep stirring so that they do not stick. 4. Season with salt and green chillies.

50 Bharta Recipes

Kachur Dantaar Bharta Recipe: Ingredients Half a kg of Kachur stalks, 1 head of hilsa fish, 4 tablespoons of crushed garlic, 1 teaspoon of turmeric powder, half a teaspoon of ginger paste, half a teaspoon of garlic paste, salt as much as possible, 3 tablespoons of chopped onion, ginger Kuchi 2 tbsp, soybean or mustard oil 1 cup, green chillies 3-4. How to make: 1. First, cut the stalks into 2 inch long pieces and soak them in salt water for 10 minutes. 2. Boil the stems with water, ginger paste, garlic paste in a pan. 3. Then heat oil in a pan and fry the hilsa head with turmeric and salt. In that oil, fry the garlic cloves, ginger cloves, onion cloves and fry the boiled stalks, fish head and salt for a while and take it down with green chili slices.

Chicken Bharta Recipe: Ingredients: Chicken 250 gms (boneless), ginger paste ½ teaspoon, garlic paste ½ teaspoon, salt as needed, onion chopped 1 cup, mustard oil 1 tablespoon, green chillies chopped 3 tablespoons, coriander leaves as needed , Ghee 1 tsp. How to make 1. Boil the chicken meat with salt, garlic paste, ginger paste and cut it lengthwise with a knife. 2. Lightly fry the chicken with ghee in a pan so that it does not turn red. 3. In a bowl, mix the chicken meat, chopped onions, mustard oil, salt, chopped coriander leaves and chopped green chillies. 4. Then serve with polao or rice.

Banana Mocha Bharta Recipe: Ingredients Banana Mocha 2, Turmeric powder 1 teaspoon, Ginger paste 1 teaspoon, Garlic paste 1 teaspoon, Salt as much, Onion chopped siki cup, Mustard oil 4 tablespoons, Chilli 2-3, Small shrimp fish As quantity, ghee 1 tsp. How to make: 1. Separate the flower from the mocha, discard the white part of the flower and soak it in salt water for 10-15 minutes. 2. Lightly fry the prawns in a pan with oil, salt and turmeric. 3. Boil mocha flower with salt, ginger paste, garlic paste and beat it. 4. After that, lightly fry the chopped onions in a pan with oil, add the battered flowers and stir with shrimps, green chillies and salt so that there is no water. 5. Finally, drizzle with ghee.

Bahari Sabzi Bharta Recipe: Ingredients Potatoes 2, sweet pumpkin half a cup, patol 1 cup, papaya 1 cup, borbati 1 cup, kanchali 2, salt as needed, mustard oil 1 tablespoon, green chillies chopped 1 tablespoon, onion chopped 1 cup, coriander leaves Kuchi 4 tbsp. How to make: 1. Cut all vegetables into squares. Just soak raw bananas in salt water for 10 minutes. 2. Boil all the vegetables except the kale with little salt. Do not discard vegetable water. Boil the chickpeas separately. 3. Then stuff the vegetables together and add mustard oil, chopped green chillies, chopped onions and chopped coriander leaves and serve with hot rice.

Chickpea Dal Bharta: Ingredients required Chickpeas 1 cup oil 2 tablespoons dry chillies 3 cumin seeds 1 teaspoon Onion, chopped 2 teaspoons as per taste How to prepare it Boil the dal with 3 cups of water and roll it thickly with water as you like. Fry the chillies in oil and keep it aside. Boil the kaljira and redden it with onion and stir it with dal and salt. If it boils a few times, take it down before it stops.

Different flavored potato filling: Ingredients: Boiled potatoes (medium size): 5-6 tsp Onion chopped: small 2 tsp Chilli chopped: 6-7 Teal: 3 tbsp Salt: Amount of cumin seeds (powdered in teel): 1 tsp Method: Boiled potato k Think well. Heat oil in a pan and add chopped onions, chopped chillies and a little salt. Keep stirring until the onions are fried and brown. If it gets mushy, take it out of the oven and cool it. Now mix the onions, chillies well with the boiled potatoes. Spread a little cumin powder. This potato filling will be a little different than the usual potato filling. You will get a different smell from the filling. You can boil and scramble an egg for extra taste. So why delay any more, serve this potato bharta with different flavors hot or panta rice.

Sweet potato filling: Boil the sweet potato. Fry the dry chillies. Now in a bowl, grind onion, salt, dry chillies and mustard oil, add coriander leaves and potatoes and make bharta.

Raw coconut filling: Ingredients: Minced raw coconut 1 cup, coconut batter half a cup, chopped onion 1 tablespoon, dry roasted chillies 3-4, mustard oil 1 tablespoon, mint leaves chopped little, salt to taste. Method of preparation: First burn or boil a piece of kachu and mash it well and make mincemeat. Heat oil in a frying pan, add chopped onions, chopped dry chillies and brown them, then add raw minced meat and coconut batter. Now grind mint leaves and salt well and serve with hot rice for delicious raw coconut filling.

Bharta recipe

Raw jackfruit filling: Ingredients: raw jackfruit paste 1 cup, chopped onion half a cup, mustard paste half a cup, ginger half a teaspoon, mustard oil in quantity, garlic paste 1 teaspoon, green chillies 3-4, turmeric powder 1 teaspoon, salt In quantity, half a teaspoon of chili powder, 1 teaspoon of sugar, 1 teaspoon of lemon juice and 1 teaspoon of grated lemon peel. Method: Jackfruit should be boiled and crushed. Fry onion in oil in a pot until brown, add all the batter and powdered masala and mix with jackfruit batter. When mixed well with the masala, stir it with mustard paste and green chillies. Hand-sprinkled water can be given if needed. When the bharta becomes round by stirring, add sugar, lemon juice and lemon peel and keep it in the oven for two minutes. Serve with hot rice.

Gourd Bichi and Taki Fish Bharta: Ingredients: Gourd Bichi 1 cup, Taki fish medium 1, green chillies 4, onion, desi 4, desi garlic 1, coriander leaves 2, salt half a teaspoon, mustard oil 2 tablespoons, soybeans Oil 1 tablespoon. Method: Gourd seeds should be washed and boiled with half a cup of water. Except for the head of Taki fish, the remaining part should be removed and the stomach should be cleaned and drained. Fry the fish medium in hot oil. Add onion, garlic, green chillies, coriander leaves and salt to the remaining oil after frying the fish. Before taking it out of the oven, mix boiled gourd seeds and deboned fish and fry it a little. Mix the fried ingredients together in a smooth batter and serve Bate Bharta

Chapa Shuntki Bagar Bharta: Ingredients: Chapa Shuntki 10, Desi Onion 10, Desi Garlic 2, Dry Chilli 12, Soybean Oil 1/2 cup, Salt half teaspoon. Method: After soaking the dried fruit for 10-15 minutes, remove the head and scales and clean the stomach and wash it. Squeeze out the dry water and mix all the ingredients together. Heat oil in a frying pan and stir fry the batter ingredients on low flame for five minutes. When the oil comes to the top, remove the bharta from the oven and serve cleanly in a bowl.

Eggplant-Tomato Bharta: Ingredients: 1 large eggplant, 4 ripe tomatoes, half a cup of onion finely chopped, 4 dry chilies, 2 tablespoons of chopped coriander leaves, 3-4 teaspoons of salt, half a teaspoon of sugar, 2 tablespoons of mustard oil. -spoon Method: Wash the brinjal, apply some oil and burn it. Then peel it. Wash the tomatoes and boil them in hot water for five minutes. Remove from water and peel. Cut eggplant and tomato into small pieces and dry them in a pan. Dry with half a teaspoon of salt and sugar. In a bowl mix well with onion, pepper, coriander leaves and salt to taste. Then mix eggplant and tomato together and knead. Apply mustard oil. Serve bharta with small rice.

Postadana Bharta: Ingredients: half a cup of postadana, six cups of black mustard, 5-6 green chillies, 2 tbsp of chopped onion. Salt in quantity, garlic 2-3 cloves, mustard oil 1 tablespoon. Method: Take a small amount of poppy seeds. Onion, garlic, green pepper should also be taken in kathkhola. Now mix all the ingredients together and spread with mustard oil.

Sesame filling: Ingredients: half a cup of peeled sesame seeds, 4 tablespoons of finely chopped onion, 4 tablespoons of roasted dry chilies, salt to taste, 2 tablespoons of mustard oil, half a cup of grated coconut. Method: Mix all the ingredients in a sesame oil pan and stuff it.

Tishee Bharta: Ingredients: Tishi siki cup, chopped onion 1 cup, roasted dry chillies 8 or as much, salt as needed, mustard oil 4 tbsp, coriander leaves chopped 4 tbsp. Method: Spread all the ingredients in a Tishi kathkhola and stuff it.

Raw Mango Bharta in Mustard Bata: Ingredients: Raw mango thinly sliced ​​3 cups, Sarisa Bata [white mustard] 1/2 cup, sugar 1 tbsp, salt 1/2 tsp, beet salt 1/2 tsp, green chillies chopped 2 tbsp, coriander leaves 1/4 cup, mustard oil 1/4 cup, jaggery 2 tbsp, sour curd [without water] 1/4 cup. Preparation Method: Mix all the ingredients except mango and sour curd. After mashing it should be served lightly with mango and sour curd in delicious mustard batter raw mango filling.

Bharta recipe

Shuntki Bharta: Ingredients: Shuntki 250 grams, half a cup of green onions, 10 red chilies, 2 tablespoons of garlic, 3 tablespoons of mustard oil. Method: First cut the saffron into small pieces. Now wash the dry skin with lukewarm water 10-12 times. Then add oil and garlic to the oven. Remove the garlic when it turns red. Add all the rest of the ingredients one by one, except the dry beans. Once fried, remove from oven and cool. Mix all the ingredients including the dry ingredients in a bowl. Dry filling is ready.

Dantashak Bharta: Ingredients: Dantashak 1 kg, chopped onion ½ cup, dry chillies 6/7, mustard oil 3 tbsp, garlic 2 large, salt as needed. Method: Wash and chop the stalks. Steam the greens in a little oil in a pot. When the vegetables are cooked, drain the water. Now fry onion, garlic, dry chillies in a little oil in another vessel. Now fry the stalks, add onion, garlic, pepper and salt to the pata. Dantashak Bharta is done. Tips: This bhartha can also be made with spinach.

Jackfruit Bichi Shrimp Bharta: Ingredients: Jackfruit Bichi 1 cup, Prawn fish 1 cup, Dry chillies 7-8, Garlic cloves 2, Turmeric half teaspoon, Salt to taste, Mustard oil 2 tablespoons, Onion chopped half cup. Procedure: If there are jackfruit seeds, they should be cleaned by rubbing. Shrimp should be cleaned and boiled with turmeric and salt. Now the beechi should be boiled very well. In another bowl, fry dry chillies with oil, soften the oil with garlic-onion and fry it with prawns and take it out by stirring it a little. Now we have to take the bait in the bichi pata, strain the shrimps, break them in half and mix everything together with oil and onion to make the filling.

Kanchki Mular Bharta: Ingredients: Kanchki fish 500 grams, Radish cut one and a half cups, Onion cut three teaspoons, Dry chili powder two teaspoons, Coriander leaves two teaspoons, Mustard oil two teaspoons, oil as per quantity. Method: First, heat oil in a pot and fry the kanchki fish until brown. Then in a bowl, mix radish and onion, dry chili powder and fried kanchki fish with mustard oil. Serve the grated radish bharta nicely in a bowl.