Tissryanche Hooman

Ingredients list for Tissryanche Hooman

• 2 cups Clams
• 3 tablespoons Dru coconut
• 2 medium Onions finely chopped
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• 1/2 cup Coconut milk
• to taste Salt
• 1 tablespoon Tamarind pulp
• For masala
• 7-8 Cloves
• 1 teaspoon Coriander seeds
• 8-10 Black peppercorns
• 1/2 teaspoon Caraway seeds (shahi jeera)
• 1 inch stick Cinnamon
• 4-6 Dried red chillies
• 2 medium Onions sliced
• 1/4 cup Dry coconut (khopra) grated

Method

1. Dry roast cloves, coriander seeds, peppercorns, caraway seeds, cinnamon, red chillies and sliced onions till fragrant.
2. Add dry coconut and continue to roast till lightly coloured taking care that it does not burn.
3. Cool the mixture slightly and grind to a smooth paste with a little water.
4. Heat water in a deep pan.
5. Heat oil in a pan and sauté chopped onions.
6. Add ginger paste, garlic paste and the ground paste and mix well.
7. Reduce the heat and continue to sauté for some more time.
8. Meanwhile place the clams in a colander and place it in the boiling water.
9. Cover and cook till the clams open up and get cooked.
10. Rinse the clams in hot water again and add to the gravy.
11. Add the coconut milk to the gravy along with salt, tamarind pulp and simmer for two to three minutes.
12. Serve hot with steamed rice.