With the help of a Knife or Kitchen Scissor, take off the Head, Tail and Fins of Each Bombil
With the help of a Kitchen stone or Pestle, hit each Bombil on the flat side. This helps the Bombil soften up a little
Then place the Bombil as shown in the pic and hit it with the Pestle or Kitchen stone. This will help it loosen up a little
Now, with the help of your fingers or a knife, open/slit each bombil from the centre(It should open like a book) Again, with the help of a kitchen stone or pestle, hit the Bombil down in the centre so that it is completely flattened
Cut Each Bombil into 3 or 4 equal parts
In a bowl of water, soak the cut Bombils for about 10-15 minutes
After soaking, The Bombil will look like this
Then, discard the water and clean the centre of the Bombil(the bone) and if there are any black sides, etc.Note: Soaking the Bombils in water will make it easier to clean them Once all the Bombils are cleaned, place them in a Muslin cloth or Tissue and squeeze off all the excess water. It’s ok if the Bombils are a little moist
Stuff about ½ Tspn Recheado masala in the centre of each Bombil and fold them
Now, heat some oil in a Pan on very low heatNote: If the heat is high, the bombils will turn black faster, due to the sugar in the Recheado masala(the sugar gets caramelised while frying) and the bombils will remain raw and hard Transfer all the stuffed Sukha Bombils into the Pan
Cover the Pan and let the Bombils cook for 7-8 minutes
Flip the Bombils on the other side, drizzle some oil in the pan and allow it to cook for another 7-8 minutes. (Cover the Pan). It takes me exactly 15 minutes for the Bombils to get fried, cooked and soft.
Once it gets a nice dark colour, turn off the heat and enjoy your Sukha Bombil as a starter or as a side with Dal and Rice! Yummm! My most fave combo!