Ingredients

• Fish eggs of one fish
• 1 - medium size brinjal
• 1 - capsicum
• 2 - onions
• 10-12 - garlic pods
• A piece of ginger (thumb size)
• 2 - dry chillies
• 3 - green chillies
• 2 tsp - Shukto masala powder (a mixture of aniseed, mustard, cumin, dry ginger, bay leaf, fenugreek, cumin black, parsley, small cardamom, cinnamon, clove)
• 3-4 - curry leaves
• Mustard oil, turmeric powder and salt
• Parsley leaves to garnish

How to Make Bengenar logot Masor Koni

• Heat oil.
• Add the dry chillies, fry.
• Cut and add the onions and fry for a minute.
• Add turmeric powder and salt, mix.
• Cut and add the brinjal and capsicum, mix well.
• Mash and add the garlic pods, curry leaves and ginger, cook for 2-3 minutes.
• Add the fish eggs, mix well and cover with a lid.
• Cook for 5 minutes.
• Cut and add the green chillies and shukto masala powder, mix.
• Cook on low flame until done.
• Garnish with parsley leaves and serve.
• Recipe Courtesy: brahmosfoodie