Home Made Dry Bombil Lonchey(Bombay Duck Pickle)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
18 dried bombay Ducks(Sukey Bombil)200gms.Shallots(Red Onions)5ogms.Ginger Root50gms.Garlic Flakes100gms.Sunflower OilMASALA PASTE50gms.Cumin Seeds(Jeera)50gms.Dry Red Chillies(Kashmiri/Reshampatti/Bedagi)25gms.Turmeric Powder25gms.Carom Seeds(Oava/Ajma/Ajwain)Salt to taste75gms.Malt Vinegar(any other will do)
PREPARATION
Soak the Masala Ingredients in the Vinegar overnight.Grind to fine paste next morning and reserve.
Soak the sun dried Bombay Ducks for 15-20 minutes and wash them clean of all the Salt.Break these Bombay ducks into small pieces. Set aside.
Peel and finely mince the Shallots,Ginger Root and Garlic.
METHOD
Heat Oil in a wok and add minced Ginger-Garlic.Saute for 3-4 minutes and add the minced Shallots.Saute till Shallots are soft and transclucent.Lower flame and add in the ground Masala Paste.Saute for 8-10 minutes till the aromas waft up.Add Salt to taste and saute some more(4-5 minutes).Stir in the Dry Bombil Pieces.Cover and cook for 10 minutes till all the flavours are well mixed.Cool and bottle in a dry airtight Jar.
This lasts for a week on the shelf and for longer in the 'Fridge.
This makes 15-25 servings with each serving equal to one Teaspoon.
Number of Servings: 15
Recipe submitted by SparkPeople user KOMAL53.
Soak the Masala Ingredients in the Vinegar overnight.Grind to fine paste next morning and reserve.
Soak the sun dried Bombay Ducks for 15-20 minutes and wash them clean of all the Salt.Break these Bombay ducks into small pieces. Set aside.
Peel and finely mince the Shallots,Ginger Root and Garlic.
METHOD
Heat Oil in a wok and add minced Ginger-Garlic.Saute for 3-4 minutes and add the minced Shallots.Saute till Shallots are soft and transclucent.Lower flame and add in the ground Masala Paste.Saute for 8-10 minutes till the aromas waft up.Add Salt to taste and saute some more(4-5 minutes).Stir in the Dry Bombil Pieces.Cover and cook for 10 minutes till all the flavours are well mixed.Cool and bottle in a dry airtight Jar.
This lasts for a week on the shelf and for longer in the 'Fridge.
This makes 15-25 servings with each serving equal to one Teaspoon.
Number of Servings: 15
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 111.7
- Total Fat: 7.9 g
- Cholesterol: 3.5 mg
- Sodium: 173.6 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 1.9 g
- Protein: 4.1 g
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