This time the digital desk: Today, 25 Baishakh. Rabindranath’s birthday is a very special day for Bengalis. On this day, people around the world remember him in songs, poems, writings or in their own way. Everyone in Thakurbari was a foodie. The housekeepers of their house used to fill everyone’s mind with the magic of their hands. Especially Indira Devi Chowdhurani. It is not that he was a cook, but he used to write down the recipes of any good food in the country and abroad. In this way, the book was filled with recipes. He passed that priceless book to Purnima Thakur.

Not only in literature, Ravi Tagore was also a food lover. In fact, cooking was practiced in Thakurbari and various types of food were prepared. Mrinalini Devi is cooking and sitting in a corner next to him Rabindranath Ordering a new dish and handing over his spices, this was a familiar picture of Thakurbari.

Jute leaf broth with Kasundi, Chhola and Hilsa fish head with kachur shak, Punipituli chachchari, Sajne with vegetable fried garlic, pea dal with the tip of young lau The terms were cooked. Gurudev was cooked and fed on special festival days.

So today, in the memory of Gurudev, there is a bowl of Rui fish cooked in the house of Thakur for you. Learn how to make-

Materials
Ruimacha 250 grams
3 tablespoons of oil
Panchforan 1 tbsp
3 raw chillies
2 bay leaves
1 teaspoon of salt
Mustard paste 1 tsp, dried chilli paste 2 tsp, turmeric half teaspoon, water 2 tbsp

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Method

Step 1
Fish should be cut into 6-7 pieces and washed well.

Step 2
Fry the fish with oil in a pan.

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Step 3
Then in a brass or kalai bowl, cover the mouth of the bowl with the remaining oil, fish, all kinds of spices, crushed raw chilli, salt, bay leaves, shake well with panchforan and spread the fish spices.

Step 4
Then put it on a light soft flame After 15-20 minutes, when the oil boils well, it should be taken down