Ginger: 1” piece
Green Chilli: 3
Pepper: ½ tsp
Turmeric powder: ½ tsp
Coriander powder: 1tbsp
Fennel seeds: 1tsp
Coconut oil: 4-5tbsp
Curry leave: needed
Method Of Preparation
Grind /crush garlic, ginger, chilli and pepper.
In a wide pan add mussels, chopped onion, tomato, crushed garlic mix, turmeric powder, coriander powder, fennel seeds, curry leaves, salt and 3tbsp coconut oil.
Mix this well with hand. Sprinkle some water.
Keep on flame. When it becomes, hot low the flame and close with a lid.
Stir in between, if it produces more water increase the flame stir and cook.
When the gravy becomes dry add coconut oil and curry leaves and stir and cook for few more minutes.
Switch off the flame and serve hot with rice or chappathi.