Jala Ghantei Tarkari


  • 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


  • 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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