bangadya che lonche

                                  Bangade (macarels)lonche  
                                   
Ingredients:

5 bangade
2tbsp red chilli powder
1tsp turmeric powder
1tsp oil,
half cup tamarind pulp
pinch of hing (asafoetida)
1 tsp mustard seeds
7 to 8 fenugreek (methi) seeds and salt to taste and .
2 tblsps. split mustard seed dal
Salt
                          
Method;
Clean the bangade and cut into medium sized pieces.
Apply a  little salt and keep aside.
Heat a kadai and add oil.
Add hing and mustard seeds when they splutter add fenugreek seeds.
Immediately add tamarind pulp, turmeric powder, red chilli powder, a little water and salt.
Allow it to boil and add the bangada pieces and split mustard seed daal.
Let it boil.
Serve it with hot rice!