Name: SUKKA BUMLANO TARAPORI PATIYO/DRY BOMBAY DUCKS BALCHAO recipe by Katy Messman at BetterButter
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 8
Ingredients: 100 dry bombay ducks/sukka bumla cut into 3" pieces, presoaked in water for apprx an hour.; (Wet grind the following ingredients in vinegar to form a smooth paste); 100 gms corriander powder ( dhana powder); 50 gms cumin powder (jeera powder); 25 gms ground Split mustard; 100 gms kashmiri mirchi powder; 150 gms garlic; 500 ml malt vinegar/cane vinegar; 150 ml oil; Salt to taste; 500 gms jaggery

ABOUT SUKKA BUMLANO TARAPORI PATIYO/DRY BOMBAY DUCKS BALCHAO RECIPE

This is a typical parsi balchao which can be stored for a month or refrigerated for a longer shelf life. This is usually eaten with dsl and rice.

Ingredients Serving: 8

100 dry bombay ducks/sukka bumla cut into 3" pieces, presoaked in water for apprx an hour.
(Wet grind the following ingredients in vinegar to form a smooth paste)
100 gms corriander powder ( dhana powder)
50 gms cumin powder (jeera powder)
25 gms ground Split mustard
100 gms kashmiri mirchi powder
150 gms garlic
500 ml malt vinegar/cane vinegar
150 ml oil
Salt to taste
500 gms jaggery

Instructions

Wash and Clean the bombay ducks & make 3" pieces each and soak in warm water for an hour.
Heat oil in a thick bottom vessel and add the ground paste and roast it till the oil separates and surfaces.
Add jaggery to it and roast it again till the jaggery melts and blends with masala.
Drain out the water from the Bombay ducks and add them into the masala.
Roast the masala along with the Bombay ducks till the oil surfaces once again
Let it cool & store it in a jar.

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