Pathela Eguru

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 stir-fry until brown. Add the ginger paste and garlic paste. Stir-fry until the onions turn golden. Dissolve coriander powder and chilli powder in 60 ml water. Add to the pan and stir-fry until almost dry. Add the coconut paste and poppy seed paste. Stir-fry for four minutes. Add tamarind pulp and salt. Stir and add the cooked crab. Stir and add 120 ml water and stir-fry 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. NOTES : Andhra cuisine is not all Nizami. A piquant crab curry