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Sookha Boomla Per Eeda

Ingredients
  Eggs 8 Small
  Bombay duck 12
  Onions 4 , sliced
  Ginger 2 Inch, ground
  Turmeric powder 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Cumin powder 1 Teaspoon
  Sugar 1 Pinch
  Vinegar 1 Tablespoon
  Salt To Taste
  Ghee/Oil 3 Tablespoon
  Tomato 1 , chopped
  Coriander leaves 1 Tablespoon, chopped
  Garlic pod 1⁄2 , chopped
Directions

Soak Bombay duck in water for ten minutes.
Drain and dry well.
Remove centre bone and shred.
Heat fat in a frying pan large enough to hold eggs and mixture and fry onions till light brown.
Add Bombay duck, ginger, garlic, turmeric powder, chilli powder, cumin powder and salt.
Saute for two minutes.
Add vinegar, tomato, coriander leaves, salt and sugar.
Mix well and cook for 2-3 minutes.
Lower heat, spread mixture evenly in pan, make depressions in it and break eggs into them and sprinkle with salt.
Cover pan with an inverted lid and lower heat.
Pour water on lid and cook till eggs are set.
Serve hot with rice or whole wheat flour rotlis.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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