Many lovers many names.

Anabas testudenius=climbing perch/climbing gourami =kouwai (Assamese) =kou mach(Oriya & Bengali)

Many lovers many names.

Borassus flabellifer = Asian palmyra or sugar palmyra or palmyra fruit = panam nongu (Malayalam) = talasaja

    

http://en.m.wikipedia.org/wiki/Borassus_flabellifer

Many lovers many names.

Momordica dioica = Spiny gourd = Kankada (the vegetable not crab) = ghi korola or kakrul= 

Many lovers many names.

Pokchoy= Chinese cabbage= 

Milimisi machher chorchori (Telegraph graphiti kolkata 6th October 2013)

Ingredients 

•2 whole topse fish

•2 whole tangra fish

•2 whole chara pona

•1/2 cup chopped onions

•1 drumstick chopped into fingers

•1 small cauliflower

•150g red pumpkin cut into fingers

•1 small brinjal cut into four

•1 potato cut into fingers

•1 tbs ginger-garlic paste

•1 tsp turmeric powder

•1 tsp chilli powder

•1/2  cup mustard oil or any cooking oil

•salt as required

•2 tbs chopped coriander leaves

•3 tbs like juice

•water as required

Method

Wash and clean the fish. 

Dry and marinate the fish with salt and like juice. Keep aside. 

In a kadhai or nonstick pan, heat oil and sauté the onions and ginger-garlic paste until transparent. 

Add all the vegetables. Cook for a few minutes and mix the spices. 

Toss the vegetables with the spices so that they bind together. 

Add water. 

Summer for five minutes.  

Now add the fish and cook along with the vegetables on low flame. 

Add the seasoning and coriander leaves. 

The gravy should be semi dry.