Instructions: Open clams with a table knife, leaving them in their shells. Wash in salted water at least 3 times, to remove all grit and mud. Set aside. Roast coconut in a skillet over medium heat till golden brown. Remove from skillet. In a blender mix the roasted coconut and garam masala. Add a little water to make the mixture into a paste. In a wok, heat oil, saute mustard seeds till they pop (cover wok so that you arent hit in the face by flying mustard seeds). Remove from heat, uncover and add onion, tomato, raw mango, curry leaves, asafetida and salt to taste. Return to heat and cook for 2 to 3 minutes. Add clams and 1/2 cup of water. Stir well. Add coconut and garam masala paste, mix well so clams are evenly coated. Cover and simmer on low heat for 6 to 8 minutes till clams are done. Last, stir in the tamarind pulp, and stir well till clams are evenly coated. Remove curry leaves before serving. Serve as an appetizer.

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