Konge / Conge / Snails Xacuti
300 konge / snails (black) or 80-100 Konge (Brown the large variety)
4 tablespoon Xacuti masala (hip full)
½ teaspoon of turmeric
1 large onion chopped
1 large tomato chopped
2 sprigs of curry leaves
Small marble size ball of tamarind in 90ml warm water
½ teaspoon ginger and garlic paste
2 medium size potatoes cut into cubes
Salt to taste
Roast the following:
1 freshly grated coconut
4 deseeded Kashmiri chilies
1. Clean the Konge nicely under running water atleast 4 times.
2. Add all the konge to a big pot.
3. Boil the konge by adding 1 cup of water for 12 minutes.
4. Now to handle the konge by hand add some cold water to the pot.
5. Take one konge / snail and with the help of a small knife or pin pull the meat out of the shell.
6. You will find a hard lid on top of the meat remove that and set the meat aside.
7. Continue the same process for all the Konge / snails.
8. Discard the waste.
9. Now in a frying pan roast the onion, chillies and coconut separately and set aside to cool.
10. Take a mixer and add all the roasted ingredients along with turmeric and Xacuti masala powder.
11. Use little water and coarsely grind the xacuti masala (Keep it a bit thinner that the usual xacuti masala as the konge / snail meat is small).
1. In a pot saute the onions till they are translucent then add the tomatoes and cook till they become soft.
2. Add ginger and garlic paste and cook till the raw aroma disappears.
3. Now add the potatoes and cook for 1 minute (add little salt).
4. Add the Xacuti paste to the pot and cook for 1 minute.
5. Add about 1 ½ cup of water to the mixer and remove the remaining masala from the mixer and add it to the pot.
6. Cook for 3 minutes and then add the Konge / snail meat.
7. After about 10 minutes add tamarind water and curry leaves.
8. You can adjust the gravy by adding water to get the desired consistency.
9. Cover and cook till the Conge / Konge / Snails and potatoes are cooked.
10. Check salt to taste.
Enjoy life, it’s delicious.