Hyderabadi Baingan Bombil Machli Ka Salan

Name: How to cook Hyderabadi Baingan Bombil Machli Ka Salan - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

ZMA

Hyderabadi Baingan Bombil Machli Ka Salan

#cookpadindia #Hyderabadi Bombay Duck or Bombil Machli as it's known in Hyderabad is a lovely looking and a simple side dish that goes well with many a meals. It's a great side dish with Khatti Daal or any other Curry or Gravy. Easy to make, this is quite a good choice. Simple pantry staples are enough. Brinjal or round Eggplants 🍆are needed for this. The only thing is it's pungent smell that many a people doesn't like, especially kids but it's very healthy. As this is dried, it has but natural a lot of Salt. So use it sparingly when you make the Curry. Do not use more of it. And we usually make them with Brinjals and it's absolutely yummy. And we love to have it alongside Khatti Daal.

Ingredient

Food ration :

4 servings

Cooking time :

30 minutes

100 gm

Bombay Duck Fish

1/4 tsp

Salt

Tomatoes finely chopped

Onions finely chopped

1 tsp

Ginger garlic paste

1 tsp

Red Chilli powder

1/4 tsp

Turmeric powder

1 tsp

Cumin powder

1/2 tsp

Coriander powder

2 tbsp

Oil

1 bunch

Coriander Leaves chopped

Cooking instructions

* Step 1

First of all, cut the Bombay Duck Fish into pieces of equal size according to your choice. Wash them clean after soaking them in the water for about 10-12 minutes. It is the first step. Set aside until use.

* Step 2

In a kadai, heat enough oil for shallow frying as required. Fry these pieces until crisp and done. Set them aside.

* Step 3

In the same kadai, saute onions with ginger garlic paste. Also add the rest of the spices mentioned along with chopped tomatoes. Mix well and cook until soft and mushy. Now add brinjals cut into pieces according to your choice.

* Step 4

Cover and cook until they are done. Adjust salt at this stage. Also add shallow fried bombil pieces. Garnish with chopped coriander leaves and allow it to cook until done.

* Step 5

Serve it piping hot with your favourite curries or gravies and plain boiled Rice. Enjoy!

* Step 6

P.S - If the oil is more in the kadai, take it out before sauteeing and keep only as required. And after cutting brinjals into pieces, soak them in little salty water until ready to use.

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