This is my favourite food. I’ve had as long as I can remember!
Bhujane (भुजणं) – is the Pathare Prabhu staple and every PP’s comfort food / go-to dish. Ready in a jiffy and tasty like you can’t imagine till you’ve had it!
It’s the simplest recipe ever and needs ingredients available readily in every Indian home… Although the perfect bhujane is only something your mother/grandmother makes. As much as you’d like it’s impossible to replicate the taste of a bhujane made with love and gobbled up with a mound of steaming white rice at the end of a long tiring day.
Here’s how you can fix some for yourself –
Chop an onion as fine as you can and add it to the pan you’re cooking your bhujane in…
To this add 2 tablespoons of crushed garlic (crushed to a paste), salt to taste, a chopped up green chilli, a handful of chopped coriander, half a tsp of haldi and 2 tsp of red chilli powder and a healthy glug of oil (around 3 tbsp)
Now crush these together with your fingertips till the entire mix is a homogeneous paste. This is critical as if you don’t mix the ingredients together sufficiently – the resultant curry will be a runny mess rather than the perfect gel it ought to be.
Now slide in your Ghol fish pieces and coat them in the masala
Add just enough water to cover the fish pieces (around 1/2 cup) and being this to a boil on a medium flame.
As soon as its bubbling, turn the heat down, cover and cook the mix on a slow flame for around 4-5 minutes.
Remove the lid and without stirring with a spoon, tilt and turn the vessel so that the oil and the rest of the mix comes together.
This is critical as any stirring could break the fish… At this point, switch off the flame and let the curry cool down a bit.
Serve without reheating at room temperature with steaming hot white rice.