Bombilachi Chatni

Ingredients

• 7-8 sticks of dry bombil (Bombay duck)
• 4 green chillies
• 4-5 big garlic cloves
• 2 medium sized onions
• 1 big tomato or 2-3 aamsul (kokam)
• 5-6 curry leaflets (kadipatta)
• Finely chopped coriander leaves
• 1 pinch Asafoetida (hing)
• Salt to taste (half teaspoon)
• Oil

Procedure

1. Roast the dry bombils in oven or on pan or in flame directly. "Chulah" will be the best option for this preparation.
2. Cut the roasted bombils into small pieces.
3. Cut the chillies into small pieces and shallow fry them for a minute only.
4. Take these fried chillies, garlic cloves and bombil pieces together and mince them or mash them until it becomes a homogenous mixture.
5. Put oil in pan and put curry leaflets.
6. Put hing, followed by finely chopped onion. Shallow fry them until onion gets golden-pink tint.
7. You can use either tomato or kokam. For tomato, put finely chopped tomato after the onion and fry properly.
8. After that, put the mashed mixture into the pan and stir the whole mixture properly and cook it for 5-10 min. Keep on stirring continuously.
9. People who avoid tomato can use kokam. For that, put the mashed mixture immediately after the onion is ready. Stir properly.
10. Salt should be added per taste. For above, put half to one teaspoon of salt. As bombil is a dried sea fish, it already contains some salt so be careful while adding salt.
11. For garnishing, put finely chopped coriander leaves on the preparation.
12. You can have this chatni with roti or "bhakri". Also steamed rice tastes good with this chatni.

Enjoy!