Tuesday, January 16, 2007

Buzlela Baga

The picture shows a basket full of Baga a kind of an eel. It is silver colored. This is roasted on embers for ten minutes after cleaning. The head is dicarded and the rest of the eel is cut into pieces as per required size. No basting is used. This dry roasting is called buzne. Hence the name Buzlela Baga. After all the tilgul a true koli loves a fish.

Updated: Sorry forgot to add, if at all you get this eel anywhere else in the world. The way to cook is barbeque.

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