Sukke kondeche sukka(dry mussels masala) - Konkani style

Dry  mussels masala is the favourite food of people of coastal areas.These little neck mussels usually comes in the market during summer days.People stack it in huge amounts,so that they can make use of it during rainy season. This is  very common at my native,along with dry mussels we also buy some dry fish like Bangda(Mackerel), bombli (bombay duck),Tarle (Sardine) etc. These the best alternative to the fresh fish during rainy season.

INGREDIENTS

• Dry little neck mussels,deshelled - 1/2 cup
• Onion,chopped - 1 big
• Tomato - 1 medium
• Bell pepper (red and yellow) - 1 (any colour can be used)
• Spring onion - 2 tbsp
• Tumeric powder - 1/2 tsp
• Red chilly powder - 2 tsp
• Garam masala powder - 1/2 tsp
• Coriander powder - 1tsp
• Cumin powder - 1/2 tsp
• Ginger paste - 1/2 tsp
• Garlic paste - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - 7
• Salt to taste
• Oil - 3 tbsp
• Cilantro - 1/4 cup

PREPARATION

• Wash the dry mussels throughly in the running water.
• Then soak the mussels into water for about 30 minutes. After 30 minutes,drain all the water from it and keep it aside.
• Chop the onion,tomato and bell pepper.
• Place pan on medium flame and add oil into it.
• When oil heats up, add chopped onion.Fry till onion becomes soft.
• Then add ginger and garlic paste.Fry till raw smell goes off from the paste. 
• Add chopped bell pepper and tomato.Stir well and cook till the tomato issoft.
• Add all dry masala powder .Fry for 2 minutes
• Now add soaked dry mussels and salt. Cover and cook till the mussels are really soft.
• You can add little water,which will help the mussels to cook fast.
• When mussels are cooked, uncover the pan and try to remove the water from the mixture by turning flame medium to high flame.
• If you do not want the masala to be dry, then no need of this step.
• Lastly mix in the chopped cilantro.Garnish with chopped spring onion.
• This mussel masala can be served with chapathi or just with the plain rice and dal.