After sharing an oil-free recipe yesterday, I’m back with another. Today, I want to introduce you to a recipe for Dry Bombay Duck Subzi, also known as Sukhe Bombil Chi Bhaji. I have a strong craving for Sukhi Bombil, and here’s the story — I often visit a particular bar in Nerul where they occasionally serve dry Bombay duck (bombil) as a starter. Whenever it’s on the menu, I feel like I’m the only customer who indulges in this delicacy. I usually end up eating two servings along with my drinks. Now, let’s return to the kitchen and cook some delicious, spicy Sukhi Bombil Chi Bhaji. This dish takes just ten minutes to prepare and is a delight for seafood lovers. With just a few simple ingredients, you can create a culinary treat. Happy cooking!
Prep Time: 5 minutes
Cook Time: 5 minutes
Serves – 2
Ingredients:
Dry Bombay Duck ( Bombil ) – 150 gms
Onion ( large ) – 2 pcs ( chopped finely )
Tomato – 1 pc ( chopped finely )
Green Chilli – 3 pcs ( use the small spicy green ones )
Turmeric powder – 1 tsp
Mustard seeds – 1 tsp
Fish Masala – 1 tbsp ( alternatively, you can use Ghati Masala in the absence of Fish Masala )
Red Chilli Powder – 1 tbs
Ginger-Garlic paste – 1 tsp
Sesame Oil – 20 ml ( feel free to use oil of your choice )
Salt – to taste
Coriander – for garnish
Method:
1 ) Drizzle a little water on the bombil and set it aside.
2 ) Heat oil in a pan. Add mustard seeds and let them crackle. Reduce flame. Add turmeric powder, chopped onions and green chillies and fry for a minute.
3 ) Add chopped tomato and ginger-garlic paste. Fry further on a slow flame for a minute.
4 ) Add the fish masala and mix well. Add the bombil and mix again.
5 ) Add red chilli powder and mix well. Cover the pan and cook for two minutes.
6 ) Remove from flame. Garnish with coriander leaves and serve.
P.S: Sukhe Bombil Subzi can also be served as a starter. Just drizzle some lemon juice and watch the seafood lovers drool.
