Crab Sukka | Crab Recipe in Konkani using homemade Bafat Powder | Crab Dry Recipe скачать в хорошем качестве

Crab Sukka | Crab Recipe in Konkani using homemade Bafat Powder | Crab Dry Recipe

#crabrecipes #crabsukka #crabdryrecipe #cookwithkavitaskitchen #mangaloreanfood #mangaloreanrecipe Mangalorean style Crab sukka recipe in Konkani link for Bafat powder    • Bafat Powder Masala | ಬಫಾತ್ ಪಿಟೊ | Mangalo...   Mangalorean Crab Sukka with Homemade Bafat Powder Authentic Mangalorean Crab Sukka | Crab Sukka Using Homemade Bafat Powder Today, we're making a delicious and authentic Mangalorean Crab Sukka using homemade Bafat powder. Spicy, coconut-rich, and packed with flavor – a perfect coastal delicacy! *Ingredients:* 1 kg crab- cleaned and cut 2 tbsp homemade Bafat powder 2 tbsp coconut oil 3 medium onions -sliced 1 green chilli, slit 1 sprig curry leaves 1 tsp ginger-garlic paste (or crushed ginger, garlic, and green chilli)* 2 medium tomatoes, chopped 1 tsp turmeric powder 1 tsp salt or adjust to taste 1/2 cup water 1.5 cups grated coconut (or 1 whole small coconut) 1 tsp turmeric powder (for roasting coconut) 1 tsp vinegar- for sourness, optional *Preparation:* Step 1: Sautéing the Base In a heavy-bottomed kadai, heat 2 tbsp coconut oil. Add 3 sliced onions, curry leaves, and slit green chilli. Fry until the onions start turning golden. Add 1 tsp ginger-garlic paste (or crushed mix). Sauté till the raw smell disappears. **Step 2: Cooking the Tomato & Crab Add 3 chopped tomatoes and cook until they become mushy. Add the cleaned crab and mix well. Sprinkle 1 tsp turmeric powder and 1 tsp salt. Mix thoroughly. Cover and cook on medium heat for about 5–8 minutes. Add ½ cup water, stir, and let it cook on low heat till the crab is fully done. **Step 3: Adding Bafat Powder Once the crab is cooked, add 2 tbsp homemade Bafat powder. Stir well to coat the crab with the masala. Cover and simmer for another 5–10 minutes so the flavors blend well. **Step 4: Preparing Roasted Coconut In a separate pan, dry roast 1.5 cups grated coconut with 1 tsp turmeric powder. Roast until the moisture is gone and the coconut becomes dry and slightly crisp. Let it cool, then pulse it once in a mixer (do not make it into a paste). **Step 5: Final Touch Add the pulsed roasted coconut to the crab mixture. Adjust salt and add 1 tsp vinegar if more sourness is needed. Mix well and simmer for another 2–3 minutes. Serve hot with steamed rice or neer dosa. This crab sukka bursts with authentic coastal flavors! "If you enjoyed this recipe, don’t forget to like, share, and subscribe! Leave your feedback in the comments — I’d love to hear how it turned out for you!"