Tuesday, December 1, 2009
This dish is mostly eaten with pan polo or with undi by the amchigele's that I know.
Maybe we adapted the undi part as a side dish from the Bunts since it is one of their delicacy to have pundi with marwai aajadina/ kori aajadina ( clam sukka/ chicken sukka). Whoever came up with this combo must be a great foodie, since it now ours us to keep....graciously appreciating the Bunts for discovering this!
Clams/kubbe/marwai- about 50
1 cup coconut
10 red chillies
1 tbsp coriander seeds
2 flakes garlic
1/4 tsp tamarind paste
Salt to taste
2 tbsp coconut oil
1 onion, finely chopped
Wash the kubbo and steam for 5 mins( do not cook too long) which helps open up the shells. Wash the steamed kubbo to remove sand grains trapped in it. This takes a lot of rinsing but is worth it. Remove one of the shell that is not attached to the meat. All the shells can be removed too but I save some just for the fun of eating the clams.
Roast the red chillies, coriander seeds, and garlic with a little oil. Then grind all the ingredients with tamarind to a fine paste with as little water required for grinding as possible.
Heat oil to temper and add chopped onion fry add the masala and the cleaned kubbo, cover the dish, simmer and cook till the kubbo is cooked completely.
Let the dish reduce its liquid on the smallest flame so the masala sticks to the shells and is a semi dry dish.