Sooka Boomla Patio Recipe

• 12 dry Bombay Duck
• 1 Onion (finely sliced)
• 2½ tbsp Jaggery (grated)
• 1 tsp Salt
• 2 tbsp Cooking Oil
• ½ cup Vinegar)
  
  For the Paste:
• 1/2 pod Garlic
• 9-12 dry Red Chilies
• 2 tsp Cumin Seeds
• 1 tbsp Vinegar

• Put the jaggery in cup and pour half of the vinegar over it. Keep aside.
• Discard the head, tail and fins of the Bombay ducks. Rinse well and cut each into 4 pieces.
• Heat oil in a pan and fry the onions in it until golden brown.
• Add the ground spices and simmer for 5 minutes.
• Add the ducks and mix well.
• Sprinkle the salt and rest of the vinegar. Cook for 3-4 minutes and add jaggery-vinegar mixture with half cup of water.
• Cover and cook until Bombay ducks are soft and cooked.
• Serve with khichdi.