Thursday, May 23, 2013

Suka Bombil Chutney (Dried Bombay Duck Fry)

  • 6-7 Bombil, cleaned and cut into small pieces
  • 1 large onion chopped
  • ¼ cup chopped coriander leaves
  • 1 tbsp tamrind pulp or 2 tbsp tamrind juice
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • 6-7 green chillis
  • 2 tbsp oil for frying
  • Salt to taste
  • Fry the bombil pieces with a little oil on medium heat for 10 minutes and keep aside.
  •  Fry the green chillis and garlic flakes for 3 minutes on low flame.
  • Coarsely grind the bombil pieces with garlic and chillis. Fry the onion till light brown. 
  • Add rest of the ingredients and fry for another 5 minutes and cook it covered for another 10 minutes on low flame.
  • Bombil gives out bad odor during cooking. 
  • Even though Turmeric and tamrind pulp help reduce the odour it is best to prepare this dish before your guests arrive. Alternatively, one can also keep Vinegar in a dish to avoid spread of odour since Vinegar absorbs all bad smell.

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