When its half cooked, fry or saute them in about 2 tbsp of oil.
In a heavy-bottom pan, add the oil, finely chopped onions, ginger, garlic, finely chopped tomatoes and fry till the oil leaves the sides of the pan.
Add the suran pieces to this masala and add 2 tbsp of curd
Cook and stir it for about 5 minutes.
Serve it hot.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.