Loitta Shutki Bhuna

Rinse the shutki thoroughly three or four times, checking it carefully as you work.

Soak in warm water, then drain and press out excess water. This moderates the salt and aroma.

Heat the mustard oil until shimmering.

Add the onions and cook until a deep, even gold.

Add the garlic and ginger paste and cook until the raw aroma disappears.

Stir in the turmeric, red chilli, coriander and cumin with a splash of water. Cook until fragrant.

Add the drained shutki and coat every piece with the spiced onion mixture. Add the green chillies.

Cover and cook over low heat, stirring occasionally and adding only a spoonful of water if the pan catches.

Uncover and continue cooking until dry and well roasted. Taste before adding any salt, then finish with coriander if using.