Sukuti: Mero tarika... If it's a plain, non-previously "masaalaa-ed" sukuti... --Pan fry it dry, plain; or, you can also boil it to make softer --While it's still warm, beat it into little pieces, with some of them becoming almost "dhulo"; if you don't have a "khal" or a silouta, try to chop the sukuti into as small pieces as possible with a bigger butcher knife. --Mix the dhulo with a mixure of timmur, jeera ko dhulo, khursani ko dhulo, and salt --Add a liberal amount of fresh garlic paste. --Tori ko tel ma, methi ra chireko hariyo khursani furyaune, ani jhanne. --Add fresh lemon/lime juice according to taste This is saandheko sutkuti...if the sukuti is "pre-masaala-ed", like some of the ready made ones are, then you may want to be careful in adding jeera and chilli powder. Do so according to taste.