Basale - Njandu Thenga Aracha Curry / Malabar Spinach - Crab Curry

Ingredients:

1 bunch malabar spinach / basale

3/4 kg crab / njandu, cleaned

1 onion, chopped

1 tomato, chopped

1 cup grated coconut

small gooseberry sized tamarind

2 tsp chilli powder

1 tsp coriander powder

1/2 tsp turmeric powder

2 garlic cloves

1 sprig curry leaves

salt to taste

Preparation:

1. Separate the leaves and stems of basale / malabar spinach and wash it properly. Roughly chop the leaves and cut the tender stems into pieces.
2. Grind grated coconut, chilli powder, coriander powder, 1/4 tsp turmeric powder, 1/2 onion and tamarind together to a paste adding enough water.
3. Then add garlic cloves and grind again to a smooth paste and keep it aside.
4. In a pressure cooker, add chopped malabar spinach stem, leaves, onion, tomato, curry leaves, 1/4 tsp turmeric powder, salt and 1 cup of water and cook for 2 whistles.
5. Open the cooker and add the cleaned crabs and salt and cook covered on medium flame till crabs are cooked.
6. Then add ground coconut paste and enough water and mix well. Adjust the salt and allow to boil well.
7. Switch off the flame and serve hot with rice, pathiri, neer dosa etc...