Dry Bombay ducks and potatoes cooked in ground red masala, goes well with chapatis, Rice bhakri/ Aapas
Ingredients
15 dry Bombay ducks
2 potatoes chopped
3 tomatoes finely chopped
3 green chilies finely chopped
2 medium size onions finely chopped
1/2 tsp chili powder
Salt to your liking
1 tsp vinegar or apple cider vinegar
1/4 cup finely chopped coriander leaves
4 garlic cloves mashed
Ingredients for the masala
2 dry kashmiri chilies
1/4 tsp cumin seeds
1/4 tsp pepper corn
1/4 tsp turmeric powder
1 onions medium size finely chopped
1 garlic clove
1tsp raw rice
Very little tamarind
Method
Cut the Bombay ducks after cleaning into two piece, dry roast for 2 mins the Bombay ducks on very low flame in a nice hot pan.
Next add oil , add the mashed garlic cloves and stir fry lightly. Then add the finely chopped onions and fry till lightly browned.
Add the finely chopped tomatoes, a little bit of salt and allow to cook till soft.
Mix in the ground masala and 1 cup water, cook for 2 mins on medium flame.
Then add the potatoes and cook for 2 mins.
Add now the green chilies, chili powder ,salt to taste and the dry Bombay ducks.
Cover and cook for 15 mins , occasionally stir fry . Once the potatoes and the Bombay ducks are done lastly add the vinegar and finely chopped coriander leaves .
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