Tarapori Boomla No Patio | Sukka Boomla Nu Patio | Dried Bombay Duck Pickle or Chutney скачать в хорошем качестве

Tarapori Boomla No Patio | Sukka Boomla Nu Patio | Dried Bombay Duck Pickle or Chutney

This is a very famous Dried Bombay Duck recipe amongst Parsees This is my grandmother recipe.We used to eat this with Mori daar and chawal ( Dal and Rice) Ingredietns 30 Dry Bombay Ducks 4 tablespoon garlic paste 3 tablespoon kashmiri chilli powder 2 tablespoon cumin powder 1/2 teaspoon turmeric powder 1 teaspoon salt 2 tablespoons jaggery 250 ml oil 250 ml red vinegar Method Take 30 pieces of dried Bombay Ducks and clean them by cutting the head and tail off and trimming the sides Cut them into 2 inch pieces and place in a bowl Rinse them in 1 liter water, drain and pour 1 liter water over them and drain again Pat dry with a paper towel and place them over an paper towel in the bowl and keep aside Place a pan on medium heat and add 250 ml oil to it Add 4 tablespoon garlic paste and fry for 3 to 4 minutes, until the garlic paste get to a creamish color Turn the heat to low and add 3 tablespoon kashmiri chilli powder, 2 tablespoon cumin powder, 1/2 teaspoon turmeric powder, 1 teaspoon salt and fry all of this for 2 to 3 minutes turning the heat back to medium Add 250 ml red vinegar, 2 tablespoons jaggery and stir everything and cook for 3 to 4 minutes Add the dried Bombay ducks kept aside to this and stir it well coating all the Bombay ducks Turn the heat to low and cook this for 15 minutes, stirring every 5 minutes After 15 minutes check if the Bombay Ducks are cooked by pressing one piece between your fingers. The Bombay duck should break easily Give it a final stir and remove from heat Once it has cooled jar this in an air tight container and refrigerate This can be eaten as a pickle or chutney with food