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Ripe bananas (Nendran variety is preferable) - 12
Jaggery - 600 gms 
Ghee - 150-200 gms


  • Peel and cut bananas into slices.
  • Pour one litre of water in wide and heavy vessel and bring to boil.
  • When the water boils vigorously, put the banana slices into it, and cover with a plate.
  • Turn now ad then, opening the lid and cover again.
  • Continue till the fruits is cooked into a very soft mass. See that all the water is used up, taking care that the jam does not get burnt.
  • When it is cooked well, mash it with the churner. Keep the flame very low, while churning.
  • When mashed soft, add the powdered jaggery.
  • Mix well till the jaggery melts into a syrup and mixes well with the pulp.
  • When the jaggery thickens well, and becomes sticking, add ghee and go on turning till the jam turns round the spoon, without sticking to the sides of the vessel.
  • Remove from and cool..
  • This jam can be served with rotis.
  • This jam has to be cooled well, before bottling.

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Dondakaya Masala (Gherkins Masala) curry

Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste

For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp

Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.