Page 131 - UpperCrust e-Magazine Third Quarter 2024
P. 131
BOMBAY DUCK | UPPERCRUST FOOD
Hare Pyaaz Ki Bombil Bombil Pyaaz ki Chutney
Ingredients Ingredients
• spring onions, chopped, along with stems, • onions, sliced, thin and long • tomatoes,
to be kept separately • coriander, finely chopped • red chilli powder • jeera powder
chopped • green chillies, slit into 1" pcs • coriander, finely chopped • garlic, crushed
• garlic, crushed • kokum • small bombil pcs, • small bombil pcs, fried and kept aside
fried and kept aside • haldi powder • haldi • kadi patta • salt
• kadi patta • salt
Method
Method Brown the onions, add the crushed garlic,
In oil, add the sliced spring onions (keeping kadi patta, red chilli and jeera powder, salt.
aside the chopped green stems). Cook for Then add the chopped tomatoes, slow-
five minutes. Add the crushed garlic, kadi cooking them for five minutes. Add the fried
patta, kokum, haldi powder, salt and then the bombils and the chopped coriander leaves.
fried bombils. Lastly add the spring onion Give it a full stir and turn off the fire.
stem and chopped coriander leaves. Cool it
for 2 minutes and turn off the fire.
Important Note
Cleaning and washing the bombil is imperative.
Trim away the fin, tail and head of the dry bombil. Cut into small pieces and wash thoroughly. Soak it in salt water
and lemon juice for five minutes. Drain away the water and pat dry completely. Fry the pieces in oil (deep-fry for
very crispy ones) and keep aside.
JUL-SEP 2024 | UPPERCRUST | 129
