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Loitta Shutki Bhuna / Dried Bombay Duck

A recipe for the acquired taste! You either walk away thinking of it's pungent smell or drool at the mention of it (despite the smell). This recipe if for all shutki lovers, bhuna shutki torkari made with chopped eggplant and potatoes.

And while you're here, be sure to check our shutki bhorta recipe as well!


Shutki 200 grams

Cooking oil 1/2 cup ( total)

Onions sliced 1 big

Garlic sliced 1 cup

Red chilli powder 1 tsp

Turmeric powder 1/2 tsp

Eggplant (cut in 2 inch cubes) 1/2 lb

Potatoes (cut in 1 inch cube) 1 cup


Salt to taste

Green chilli 5-6 pcs


Cut shutki into small (1 inch) pieces. Dry roast them over high heat for couple minutes. Remove from heat and soak them in water for 20 minutes. Cover with lid and set aside.

After soaking, wash the Shutki thoroughly in running water ( 4 -5 times). Shutki has a lot of dirt on its skin, so washing it thoroughly several times is essential. Drain water and set shutki aside.


  • Heat oil in a pan, add eggplant, add pinch of turmeric powder and salt. Fry them for couple minutes over high heat. Remove onto a bowl and set aside. Repeat same process for potatoes and shutki. Both fried separately and kept aside.

  • Add 1/4 cup oil to the same pan, add sliced onions and garlic, and sauté over med-high heat. Sauté for couple minutes until the onions and translucent.

  • Add red chilli powder and turmeric powder, continue to sauté for couple minutes.

  • Add fried potatoes and cook them for couple minutes. Add little water to avoid any sticking on the bottom of the pan.

  • Add fried eggplant and continue to cook for couple minutes (add water as needed).

  • Lastly add fried shutki, stir and mix everything together. You want to reduce all water and continue to sauté until the oil surfaces to the top.

  • Add 1 cup water to the mix, reduce heat to low-medium, cover with lid and let it cook for 10 minutes. Keep stirring in between occasionally. Make sure to reduce all water, then add green chilli and remove from heat. The longer you cook, the tastier this dish gets, so if you feel the need to cook longer, go ahead!

Serve hot with steamed bhaat! Enjoy!



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