"Chyachra" ,"Ghonto" or "Labra" are almost same catagory. In our family "Chyachra" and "Ghonto" were different on basis of adding fish..as "Chyachra" contains fish head & liver (macher matha ar tel). "Ghonto" is complete vegetarian dish..."Ghonto" & "Labra" are different name of almost same dish.
Malabar spinach (pNui shaak) "chyachra" with Hilsha head (ilish macher matha) is a very popular dish in bengali families..
But personally I don't like "Ilish macher matha" (I know, it is bit strange!! :p),, so I used "rui macher matha"(rohu fish head). Normally we use rohu.katla or hilsa head for this preparation.
- Malabar spinach (pNui shaak)-1 bunch(roughly chopped)
- Fish head (macher muro)-1 whole (washed & marinated with salt and turmeric powder)
- Potato-1 medium size (cut into small cubes)
- Bottle gourd (lau)- 1 cup (small cubes)
- Eggplant- 1 medium (cut into cubes)
- Pumpkin-1 cup (small cubes)
- String bean-1 cup (1"size)
- Ginger- 1" (paste)
- Garlic- 3 fat cloves (chopped)
- Green Chilli- 3 or 4
- Dry red chilli - 1
- Panch phoron- 1/2 tea spoon
- Chilli powder
- Salt & sugar
- Turmeric powder
- Mustard oil
- Heat oil in a pan and fry fish head very well. Break it in pieces an keep aside.
- Add panchphoron and dry red chilli in rest of oil and fry till aroma starts coming (don't burn it.) Now add garlic and fry them until lightly golden.
- In a small bowl mix ginger paste, turmeric powder, chilli powder and salt with 3-4 spoon water and add this mixture in the oil. Stir and cook in high heat ,until the raw smell of spices is gone and oil starts separating.
- Add vegetables one by one and fry for a while. After 3 or 4 minutes cover the pan with lid and lower the heat (lowest heat) and cook until vegetables are half done.
- Add fish head an little bit (about quarter tea spoon) sugar & green chillis and give it a good stir.
- Again cook with a lid until completely done.
Serve with plain rice.