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Ghonghi ko Jhol
Ghonghi ko Jhol is a flavorful and nutritious soup made with freshwater snails, a delicacy particularly popular among the Tharu community in the Terai region of Nepal. It's known for its unique texture and the rich, savory broth infused with local spices.
🧂 Ainekset
- 500 g Freshwater Snails (Ghonghi)(cleaned thoroughly)
- 3 tbsp Mustard Oil
- 2 medium Onions(finely chopped)
- 6 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 2 medium Tomatoes(chopped)
- 2-3 Green Chilies(slit or chopped)
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 0.5 tsp Red Chili Powder(adjust to taste)
- 0.5 tsp Garam Masala
- 4 cups Water(or as needed for desired consistency)
- to taste Salt
- for garnish Fresh Coriander Leaves
- 1 tbsp Ground Linseed (optional)(for thickening and flavor)
👨🍳 Ohjeet
- 1
Thoroughly clean the freshwater snails. This usually involves soaking them in water for several hours or overnight, changing the water multiple times, and scrubbing the shells. Some recipes suggest boiling them briefly to help remove any remaining dirt and to make them easier to extract from their shells.
💡 Ammattilaisvinkit: Ensure snails are from a clean water source. If the tail end is intact, it's sometimes broken to allow spices to penetrate. - 2
Heat mustard oil in a pot or deep pan over medium heat. Add chopped onions and sauté until golden brown.
- 3
Add minced garlic and grated ginger. Sauté for another minute until fragrant.
- 4
Add chopped tomatoes and green chilies. Cook until tomatoes soften.
- 5
Stir in turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Cook for a minute until the spices are fragrant.
- 6
Add the cleaned snails to the pot. Stir well to coat them with the spice mixture.
- 7
Pour in the water and bring the mixture to a boil. Reduce the heat, cover, and simmer for about 30-40 minutes, or until the snails are cooked through and tender.
💡 Ammattilaisvinkit: The consistency of the jhol can be adjusted by adding more or less water. - 8
Stir in garam masala. Check for salt and adjust if necessary. Garnish with fresh coriander leaves.
💡 Ammattilaisvinkit
- ✓Proper cleaning of snails is crucial to avoid any gritty texture or off-flavors.
- ✓The Tharu community often breaks the tail end of the snail shell to allow the spices to infuse better.
- ✓Ground linseed is a traditional thickener and adds a unique nutty flavor.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some recipes may include other vegetables like potatoes or bamboo shoots.
- A spicier version can be made by increasing the quantity of green and red chilies.