Pona Macher Tomato Die Jhol

I'm a fish lover Bengali(I don't like the word Bong, in fact there is no such word in Dictionary). Whenever I find fish in menu, I become happy. And this is so obvious, we Bengalies are true fish lovers. That's why we are called 'Mache Bhate Bangali'. In my kitchen you can find one must item that s fish. And for a true Bengali nothing can be more comforting than 'Bhat ar Pona Macher Jhol'. With a dash of lemon juice is just like 'cake with a cherry on the top'. After this comfort food, a 2 hours of nap is mandatory, I mean this is life of a Bengali. But in our fast life this has become a dream, which every Bengali wants to live. Hahaha, too much of Bengali anthem, huh...leave it. Let's talk about 'Macher Jhol'... oh not the movie, but the real Bengali's very own 'Macher Jhol' dish. You can find lots of 'Macher Jhol' recipes over the internet, and most of them are totally different from one another. In every family, there is a heirloom recipe of 'Macher Jhol', on the other hand we make our own with available ingredients in the market, as now a days most of the Bengalis are out of West Bengal, where they can't get every ingredients which are used for daily cooking, such as good quality Eggplant(Begun) or Pointed Gourd(potol/parwal) are very rare in south India. And for every traditional cooking the original ingredients are very important for the authentic taste. So we have to compromise it with the available ingredients from the local market. I cook at least 5 types of 'Macher Jhol' recipe, one type is already in blog, and that is a very popular one. 'Rui Macher Jhol'. Today I'm going to share the 'Tomato Die Macher Jhol' which is not our family heirloom, this is absolutely my own creation. And my most favorite one too. Very easy to make and finger licking good in taste. Have a look in the recipe...