Note 79 — LEGENDS RELATING TO ANIMALS.[77]
Reading edition
Tromba, to be made eatable, must be ground into flour, then boiled in water and placed in the “tshamúl” [in Astori] or “popúsh” [Ghilgiti], a receptacle under the hearth, and has to be kept in this place for one night, after which it is fit for use after being roasted or put on a tawa [pan] like a Chupatti [a thin cake of unleavened bread]. “barao” or tshítti baráo = sour baráo [móro baráo = sweet baráo].