👨‍🍳 作り方

1. 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.

   💡 プロのコツ: Ensure snails are from a clean water source. If the tail end is intact, it's sometimes broken to allow spices to penetrate.
2. 2

   Heat mustard oil in a pot or deep pan over medium heat. Add chopped onions and sauté until golden brown.

3. 3

   Add minced garlic and grated ginger. Sauté for another minute until fragrant.

4. 4

   Add chopped tomatoes and green chilies. Cook until tomatoes soften.

5. 5

   Stir in turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Cook for a minute until the spices are fragrant.

6. 6

   Add the cleaned snails to the pot. Stir well to coat them with the spice mixture.

7. 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.

   💡 プロのコツ: The consistency of the jhol can be adjusted by adding more or less water.
8. 8

   Stir in garam masala. Check for salt and adjust if necessary. Garnish with fresh coriander leaves.