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Mussels - 15 to 20
- Onion-1 (finely chopped)
- Green chilli – 2
- Ginger - small piece (finely chopped)
- Garlic - 3 to 5 cloves (crushed)
- Coconut (scraped) - 5 to 7 desert spoon
- Coriander powder - 1 teaspoon
- Chilli powder - 1 teaspoon
- Turmeric powder - ¼ teaspoon
- Pepper powder - 1 teaspoon
- Cumin powder - ½ teaspoon
- Fenugreek powder - 1 pinch
- Coconut oil - 4 desert spoon
- Salt to taste
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Wash and clean the shelled mussels thoroughly.
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Mix ingredients (7 to 11) along with salt with the mussels. Keep aside for 15 minutes.
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Add onions, green chilli (1, finely chopped) and ginger.
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Cover and cook in an earthen pot with little water. Once the water dries, turn off the flame.
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Mix coconut with crushed garlic and crushed green chilli (1).
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Add this to the mussels and mix well. Sprinkle coconut oil over it.
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Best served with rice and curry.
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Saraswathi from India
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