| • | Soak jaggery in ¼ cup vinegar.
|
| • | Remove head, tail and any fin like protrusions near the tail from each Bombay Duck and cut each into 4 pieces.
|
| • | Grind garlic, cumin seeds and red chilies with 1 tsp vinegar to make a paste.
|
| • | Heat the oil and fry the sliced onions till they turn brown.
|
| • | Add the prepared paste to the onions and cook it for a few minutes.
|
| • | Add duck pieces and mix them well.
|
| • | Add salt and remaining vinegar too. Cook for about 3 minutes.
|
| • | Now, add vinegar & jaggery mixture to it and then add a little water.
|
| • | Cover and cook it over medium flame until the duck pieces become soft.
|
| • | Tarapori Patio is ready to serve. |
