An amazing way of using dried Bombay duck to make this delicious chutney that is full of immense flavour and tastes great with bhakris.BOMBIL THECHAIngredients100 grams dried Bombay duck (sukha bombil)½ cup fresh coriander leaves1 inch ginger piece10-12 garlic cloves10-15 light green chillies, brokenSalt to taste3 tbsps oil¼ tsp red chilli powder¼ tsp turmeric powder½ lemonBhakris to serveMethod1. Discard the head and tail of the sukha bombil. Roast these over a grill on direct heat till well charred from both sides, transfer into a bowl and allow to cool slightly.2. Gently pound the charred sukha bombil, break them into half and wash them with sufficient water.3. To make the thecha, take coriander leaves on a stone grinder, add ginger, garlic, green chillies, salt and 2 tbsps water and grind to a coarse paste, sprinkling 2-3 tbsps water in between to adjust the consistency.4. Add 1 tbsp water and the sukha bombil halves and mix well.5. Heat oil in a non-stick pan, add the mixture and sauté for 2-3 minutes. Add red chilli powder, turmeric powder and squeeze the juice of lemon and sauté for 1-2 minutes. Switch the heat off and transfer this into a serving bowl.6. Serve with bhakris.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #BombilThecha