Ingredients:
500g fish eggs (carp)
250g tomatoes, seeded & sliced
1 medium potato, thinly sliced
50g besan (chickpea flour)
150ml cooking oil
1/2 tsp panchphoran (5 spice blend seeds)
1 1/2 tsp fresh lime juice, or to taste
1 green chilly
1/2 tsp sugar
1/2 tsp turmeric powder
Salt to taste
1/2 bunch coriander leaves, chopped
Directions:
Mix besan with the fish eggs and make small balls/cakes.
Slice the green chilly lengthwise.
Heat the oil in a large pan over medium-high heat.
Fry the egg balls/cakes until light brown and set aside.
Put the panchphoron in the remaining oil and fry until they splutter.
Add the tomatoes, potato slices, turmeric, and stir fry for 5 minutes.
Now add 2 cups hot water and cook till the potato becomes very tender.
Mash the potato pieces in the curry with a ladle.
Now add the egg balls/cakes, sugar, chilly and cook for 10 minutes.
Add lime juice (as per taste), cook for a minute and remove from heat.
Sprinkle with chopped coriander leaves and serve with rice.
