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Thursday, 30 March 2017

Mussels Ghashi


INGREDIENTS:
500 gms mussels/ neeli
2 tblsp raw mango pieces or tamarind
Salt to taste
3 tsp coconut oil

FOR THE MASALA PASTE:
3/4 cup grated coconut
4 red chillies roasted in little oil
Tamarind (only if you are not using raw mango)
Grind the above into a fine paste with generous amount of hing/ asafoetida

PROCEDURE:

  • Wash and clean the mussels and cook for 10 mins
  • Separate the mussels from the shell
  • Put the mussels in a vessel with raw mango pieces ,salt to taste 
  • Add required amount of water and adjust the consistency of the gravy
  • Make it boil for 5-10 mins,add coconut oil and switch off the gas
  • Serve hot with rice!!!



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