Crab Bonda

• In a pan, heat oil and add mustard seeds, fry till the crackling stops and add curry leaves.
• To this tempering, add ginger, chilli and saute for a minute.
• Add turmeric and coriander powder and cook for a minute.
• In a mixing bowl combine the crab meat, boiled potato and tempering, season with salt and lemon juice.
• Make 8-10 balls out of this mixture and chill in the fridge for an hour till firm.
• Dip each ball individually into the slurry and coat in panko crumbs.
• Fry at 170 degrees for 1-2 minutes till golden brown.

Chilli Tamarind Chutney

• In a pan bring tamarind pulp to a boil
• Mix all dry ingredients with 100 ml water and whisk into tamarind pulp to avoid lumps.
• Add jaggery and cook for 30-40 minutes on low heat till reduced.
• Cool down and add chilli flakes.

Apple Kimchi Salad

• In a mixing bowl add chopped kimchi and red apple, dress with chilli tamarind chutney.

Charred Corn

• In a frying pan, dry roast corn kernels till charred.

TO ASSEMBLE-

Place apple salad on the bottom, top with corn kernels.

Place crab bonda on top and dress with chilli tamarind chutney.