How to make Bangda Udadmethi -

Split urad dal and methi dana add a special flavour to this mackerel gravy.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Mackerels cut into four pieces, Split black gram skinless (dhuli urad dal) (उड़द दाल धुली)

Cuisine : Maharashtrian

Course : Main Course Seafood

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Bangda Udadmethi

Bangda Udadmethi Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Bangda Udadmethi Recipe

  • Mackerels cut into four pieces 4 large

  • Split black gram skinless (dhuli urad dal) 2 tablespoons

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Salt to taste

  • Onions 3 medium

  • Oil 5 tablespoons

  • Rice 2 tablespoons

  • Black peppercorns 6-8

  • Scraped coconut 1 cup

  • Dried red chillies 8

  • Turmeric powder 1 teaspoon

  • Tamarind pulp 1 1/2 tablespoons

Method

Step 1

Apply salt to the fish and keep in a refrigerator for 15 minutes. Slice onions. Heat 2 tbsps oil in a non-stick pan, add rice and sauté till light brown. Add urad dal and continue to sauté till fragrant and brown. Cool slightly and powder coarsely. Heat 2 tbsps oil in another non-stick pan, add half the onions and sauté till light brown.

Step 2

Put onions in a mixer jar. Remove fish from the refrigerator, wash and drain well. Dry roast fenugreek seeds and peppercorns till fragrant and add to the mixer jar. In the same pan roast coconut for 2-3 minutes and add to the mixer jar.

Step 3

Add red chillies, turmeric powder and tamarind pulp and ¼ cup water and grind to a smooth paste. Add 1 tbsp oil to the pan, add remaining onions and sauté. Add fish and mix well. Add ground paste, 2 cups water, salt and mix. When the gravy comes to a boil, add rice-dal powder and mix. Cook for 10 minutes or till fish is done. Serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.