The East Indian Community

BOMBAY DUCK CHUTNEY

Ingredients:

Coriander,

8 Chillies,

6 flakes of Garlic

1 inch piece of Ginger

15-20 Bombay Ducks (nillies…small variety)

Vinegar

Method:

Roast the Bombay Ducks. Remove the head, fins and the intestine.

Take the Coriander, chillies, garlic and ginger with vinegar and Grind to paste.

Crush the Bombay Ducks and add the paste.

Zavla & Vanga ( Brinjal )

Ingredients:

1 cup dried zavla (fine shrimps)

2 kg medium brinjals (purple variety) – cut into pieces

Finely Cut :

3 spring onions

1/2 bundle coriander

6 flakes garlic

1 inch fresh ginger

4 green chilies

1 1/2 tbsp. bottle masala

2 tbsp oil

tamarind to taste ( soak in water and make pulp)

salt to taste.

Method:

Soak the fine dried shrimps in water for a few minutes.

Wash well. Mix all the above ingredients well in a vessel, add very little water and put to boil.

When brinjals are cooked, remove from heat and serve.

Dry Bombloes (Bombay Ducks) Atwan

Ingredients:

12 Bombloes soaked ( cut into halves)

6 flakes garlic for seasoning

tamarind to taste (Soak in water and make pulp)

fresh coriander

2 tbsp. oil

To be ground :

4 dry chillies with seeds

1/4tsp. jeera

1 inch piece turmeric

2 flakes garlic

Method:

Heat oil. Smash the 6 flakes of garlic and add to the oil.

Now add masala and tamaraind pulp.

Lastly add the bombloes and cook for 5 minutes.

Add chopped fresh coriander and serve hot.