Spicy And Tasty South Indian Style Crab Curry | Crab Gravy With Coconut | Konkani Kurle Ambat

Here is a step by step preparation of South Indian Crab Curry.

Preparation Time: 60 minutes

Servings: 4

Ingredients:

• Crabs 8
• Around 50 Prawns
• 2 big Onions
• 1 and ½ cup of grated Coconut
• 1 table spoon Coriander seeds
• 5 – 6 Red chillies
• ½ table spoon Tamarind
• ½ table spoon Turmeric powder
• 2 table spoon Oil
• Salt as per taste

Method:

• Clean the crab with water first, separate the legs and break and take out the outer shell as shown in picture.

• If the crab is big, cut them into 2 pieces.

• Fry coriander seeds on a tawa for a while, and grind coconut, red chillies, tamarind, Turmeric powder to a smooth paste and keep the masala aside.

• Heat 2 table spoon oil in a pan add sliced onions and fry until brown.

• The curry tastes too good if we use prawns along with crab. Here I have used washed and cleaned prawns as well.

• Now add the crabs and  prawns and cook for around 10 minutes.

• Now add ground masala, salt and cook for another 10 minutes. 

• Tasty crab curry is ready to be served with Rice.

 PS:  The curry has to sit in the prepared vessel for at least 2 -3 hours for the spices to combine.

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Masala Bhindi Fry | Stir-Fried Lad'y Finger - A Side Dish For Roti

Preparation Time: 30 minutes

Servings: 4

Ingredients:

• 1/2 kg Bhindi
• 1 big Onion
• 1 tea spoon Mustard
• 1 tea spoon Methi seeds
• 1 table spoon Chilli powder
• 1 tea spoon Pepper powder
• A pinch of Turmeric powder
• little Tamarind Juice
• Oil
• Salt as per taste

Method:

• Wash and cut the bhindi lengthwise as shown in picture.

• Put oil in a non stick pan.
• Add mustard and methi seeds.
• When mustard start sputtering, add chopped onion.
• Fry till onion turns light pink.
• Now add bhindi, salt, tamarind juice and cover it.

• When bhindi is half done add chilli powder, pepper powder and turmeric powder one by one.
• Let it cook for 10 more mins without closing the lid.
• Bhindi fry is ready.

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Quick Easy And Tasty Kannadiga Dish : Avarekai Palya | Avrekalu Saaru | Surti Beans Gravy For Dosa or Chapati

This is a traditional Kannadiga dish. Avarekalu available mostly in winter season in Karnataka. There are lot of delicious dishes one can make with Avarekalu. Here is the quick recipe of Curry.

Preparation Time: 50 minutes

Servings: 4

Ingredients:

• 2 cubs Avarekalu
• Roughly chopped 2 medium Onions
• Roughly chopped 1 medium Tomato (optional)
• Roughly chopped 1 medium bunch coriander leaves
• 1 table spoon Ginger Garlic paste
• 1 table spoon Chilli powder
• 1 table spoon Garam masala
• 2 table spoon oil
• A pinch of Turmeric powder
• Salt as per taste

 Method:

• The whole beans(avarekalu) look almost like green peas with shells on. The shells are harder than green peas.

• After peeling the avarekalu seeds/beans from the outer shell, we need to soak these seeds in water for at least 4 to 5 hours. The picture shows soaked seeds.

• Then we can peel the inner shell and get the actual avarekalu which we can use in curry. In market we get peeled avarekalu as well.

• Pressure cook avarekalu separately in a cooker – only 1 whistle - with a pinch of salt and turmeric powder and keep it aside.
• Heat oil in  a pan, fry onion and ginger garlic paste,.
• saute till the onion turns light brown.

• Now add tomatoes and fry if using.
• Blend the above ingredients along with coriander leaves in mixer to very coarse paste. Don’t make it smooth.
• Now add the paste to the cooked avarekalu.

• Add garam masala and chilli powder. Mix well.
• Add salt as per taste.
• Sambar is ready. Serve hot with roti, poori, dosa or chapati..

 PS:  You can add brinjal along with Avarekalu while cooking in cooker, which gives a great aroma to the curry.

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Quick Rice Dishes : Corn Pulav | Bhutta Chaval Recipe

Preparation Time: 20 minutes

Servings: 2

Ingredients:

• 1/2 table spoon Cumin seeds
• 3 - 4 Green chillies
• 1 big Onion finely chopped
• 1 table spoon Ginger garlic paste
• 1 cup Corn seeds
• 2 cups of cooked Rice
• 1 tea spoon Turmeric powder
• 1 tea spoon Garam masala powder
• Salt as per taste
• Oil for seasoning
• 1 tea spoon Lemon juice
• 2 strands of Coriander leaves

Method:

• Heat oil in a kadai.
• Add cumin seeds. When it starts popping add green chillies.
• Now add ginger garlic paste.
• Then add chopped onion and fry till becomes light brown.

• Add corn, turmeric powder, garam masala powder and salt.
• Close the lid and let it cook for 10 minutes.
• Now add cooked rice and mix well.

• Put off the flame.
• sprinkle coriander leaves and lemon juice.

• Serve sweet and yummy Bhutta Chawal along with raitha.

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Konkani Randap : Vayngana Bharth | Baingan Ka Bharta | Smoked Egg Plant Chutney

Every one has heard of Baigan Ka Bhatha among North Indian Dishes. Here is a Konkani version of it, known as Vaigana Bharth in Konkani. Traditionally bharta is made with charcoal roasted eggplant. But these days it is difficult to roast that way. I have given a simpler way of it.

Preparation Time: 20 minutes

Servings: 4

Ingredients:

• Eggplant 1 big
• Coconut 1/2 cup
• Green chillies 3-4
• Tamarind 1/2 tea spn
• Asafoetida a pinch
• Salt

 Method:

• Smoke the eggplant as shown in the picture above.

• Let it cool. We can pour a little water slowly on the eggplant, by which the skin of the egg plant can be removed easily.

• Now peel off the skin of the egg plant..

• Prepare a chutney by grinding coconut, green chillies slighly roasted on thawa, tamarind, salt and asafetida.

• Add very little or no water while grinding. Eggplant has a lot of water in it, that is sufficient for the chutney.
• Mash the eggplant with hand and mix it with chutney.

• We can add the eggplant directly to mixer/blender before removing the chutney and grind just for one round. Eggplant should not be ground completely.

• Bhartha is ready serve hot with rotis, parathas, naan or just as it is with a combination of papad.

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