Recipe - Pathela Eguru

4 lg Crabs
1 teaspoon Turmeric powder; (5 g)
4 teaspoon Ginger paste; ( 20 g)
20 g Garlic paste
2 Bay leaves
Salt to taste

THE MASALA
6 tablespoon Oil; (90 ml)
5 Onions; chopped fine (250
; g)
2 tablespoon Ginger paste; (30 g)
20 g Garlic paste
1 One half teaspoon Coriander powder; (7 g)
1 teaspoon Chilli powder; (5 g)
30 g Coconut paste
4 teaspoon Poppy seed paste; (20 g)
3 tablespoon Tamarind pulp; (45 ml)
Salt to taste

TO GARNISH
2 tablespoon Oil; (30 ml)
One half teaspoon Mustard seeds; (2 g)
24 Curry leaves
100 g Crab; cooked and shelled

CLEAN the crabs carefully, removing the grit from the shell and pat dry.
Put in a large pot, add the remaining ingredients and enough water and
bring to a boil. Cook for six to seven minutes.

Heat oil in a kadai. Add onions and stirfry until brown. Add the ginger
paste and garlic paste. Stirfry until the onions turn golden. Dissolve
coriander powder and chilli powder in 60 ml water. Add to the pan and
stirfry until almost dry. Add the coconut paste and poppy seed paste.
Stirfry for four minutes. Add tamarind pulp and salt. Stir and add the
cooked crab. Stir and add 120 ml water and stirfry until the crabs are
well coated with the masala. Remove and adjust the seasoning

To prepare the garnish, heat oil in a frying pan, add mustard seeds. When
they crackle, add curry leaves. Stir for a minute. Add the crab meat and
toss for a minute.

To serve: Remove to a serving bowl, and add the garnish. Serve as a
starter.

Converted by MC_Buster.

NOTES : Andhra cuisine is not all Nizami. A piquant crab curry

Converted by MM_Buster v2.0l.