Watch & learn how to make Tandalachi Pej & Bangda Kishmor from our chef Archana on Ruchkar Mejwani Karwar Special. <br /> <br />Tandalachi Pej is a healthy rice porridge where rice grains are cooked in water with some salt. Bangda Kishmor (Indian Mackerel) is a fish recipe where the fish is dry roasted and cooked in onions and spices. These are popular breakfast items eaten in Karwar. <br /> <br />Ingredients: <br /> <br />For Pej: <br />1 Cup Rice Grains <br />6 Cups Water <br />Salt to taste <br /> <br />For Bangda Kishmor: <br />2 Bangda (Indian Mackerel) <br />2 tbsp Oil <br />1/2 tsp Turmeric Powder <br />3 Green Chillies <br />2 Onions <br />3-4 Kokum <br />4 tbsp Grated Fresh Coconut <br />Coriander Leaves <br />Salt to taste <br /> <br />Method: <br /> <br />To Make Tandalachi Pej: <br />- In a pan add water and rice grains. <br />- Add little salt and let the rice grains cook properly. <br />- Once the rice is cooked Pej is ready. <br /> <br />To Make Kishmor: <br />- Dry roast the bangda properly on both sides. <br />- Keep it aside to cool down. <br />- Clean the bangda fish as shown in the video. Discard the entrails and keep the flesh aside for use. <br />- In a pan heat some oil. Add turmeric powder, green chillies and onions. Saute everything well. <br />- Then add the cleaned fish pieces. <br />- Add grated coconut, kokum, coriander leaves and salt. Mix everything well. <br />- Let it cook for few minutes. <br />- Bangda Kishmor is ready.
