Ingredients:
- Small snails
- Spinach leaves
- Brinjal
- Ginger 2 pieces
- Garlic 5-6 pods
- Onion 1 medium size
- Dried red chillies 4-5 pieces
- Panch phoran 2tbsp
- Mustard oil 2tbsp
- Salt as per taste
Procedure:
- The snails are first boiled and washed. The shells and the flesh are separated.
- The flesh is again washed in water and kept aside.
- Brinjal, onion and spinach are chopped.
- A fine paste of garlic, ginger, red chillies and panch phoran is made.
- A pan is heated and mustard oil is added to it.
- The onions are added and cooked till transparent.
- To it is added the snail flesh, salt and sauteed till water comes out.
- The chopped brinjal and spinach are added and cooked till soft.
- Next to it is added the masala paste and water.
- The entire mixture is brought to boil.
- Once ready, the pan is removed from flame and the curry is served with rice.
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tribalfood