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Festival-Eve Pot Mussels Koftay
🇮🇳 Indian

Festival-Eve Pot Mussels Koftay

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Tumkur cooking — Festival-Eve Pot Mussels Koftay brings a festival-eve touch with a classic koftay finish. About 34 minutes from fridge to table.

Prep 14 min Cook 20 min Serves 2 Easy

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Red Chili Powder1 tsp
  • Mussels500 g, scrubbed

Optional extras

  • Green Chili1-2, slit
  • Ghee1 tbsp
  • Fresh Cilantro2 tbsp, chopped
  • Curry Leaves1 sprig
  • Lemon1/2

Instructions

  1. 1

    Assemble spices and chop vegetables before lighting the stove.

  2. 2

    Temper mustard seeds, curry leaves, and dried chilies in oil.

  3. 3

    Add onion and green chili; saute until soft.

  4. 4

    Stir in the main ingredient and powdered spices.

  5. 5

    Cook covered, stirring occasionally, until done.

Chef's tip

Finish with a spoon of ghee for shine and aroma.

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