Sooka Boomla Nl Akoori
|Dried bombay ducks||2 Large|
|Fresh coriander||1⁄2 Bunch (50 gm)|
|Dried bombay duck||2 Large, dried|
|Onions||2 Large, sliced and deep fried|
|Green chilies||4 , deseeded, and finely cut|
|Coriander||1⁄2 Bunch (50 gm), finely chopped|
|Ginger garlic paste||1⁄2 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Ghee||2 Tablespoon (For Frying)|
|Salt||To Taste (For Frying)|
|Oil||2 Cup (32 tbs) (For Frying)|
1. Soak the Bombay ducks in water for an hour after cleaning them and removing the centre bone. Shred into tiny pieces, wash twice and drain. Dry with a soft clean cloth. Deep fry in hot oil and place on absorbent paper.
2. Place two tablespoons ghee in a kadhai and add the chillies, coriander, garlic-ginger paste and spices and cook for two minutes. Add the fried onions and stir for two more minutes over a low flame.
3. Whip the eggs well, add salt to taste and pour it into the onion mixture. Stir vigorously for two to three minutes. When you feel that the egg mixture is slowly thickening add the fried Bombay ducks. Turn off the heat. Mix and serve with rice rotlis.