PARSHE WITH KALONGI

FRY THE PARSE WITH TURMERIC AND SALT IN MUSTARD OIL.TAKE OUT AND KEEP ASIDE.PUT OIL IN PAN AND ADD KALONGI AND GREEN CHILLIS FOR TEMPERING.THEN ADD SLICED ONIONS IN OIL AND SAUTE TILL BROWN AND THEN ADD SLICED TOMATOES.FRY THE MIXTURE TILL IT LEAVES OIL AND THEN ADD RED CHILLI POWDER,TURMERIC POWDER,SALT AND FRY THE MASALAS  AND THEN ADD LITTLE WATER AND BOIL IT FIRST AND THEN SLOWLY ADD THE FISHES AND COOK FOR MORE MIN AND IT IS DONE.