| • | Soak jaggary in ¼ cup vinegar.
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| • | Remove head, tail and any fin alike protrusions about the tail from each Bombay Duck and cut down each into 4 pieces.
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| • | Grind garlic, cumin seed and reddish chilies with 1 tablespoon vinegar to make a paste.
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| • | Heat the oil and fry the chopped up onions until they turn brown.
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| • | Add the cooked paste to the onions and cook it for a few minutes.
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| • | Add duck pieces and mix them well.
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| • | Add table salt and left over vinegar too. Cook for about 3 minutes.
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| • | Now, add vinegar & jaggary mixture to it and then add a little water.
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| • | Cover and cook it all over normal burn until the duck pieces turn soft.
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| • | Tarapori Patio is ready to serve.
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