Bombil Thecha

1. 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.