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HUNAN CHILLI POTATOES

Ingredients:
Large potatoes - 500 gms
Garlic paste - 2 tsp
Red chilli powder - 2 tsp
Soya sauce - 2 tsp
Salt - 2 tsp
Pepper - 1/2 tsp
Sugar - 2 tsp
Vinegar - 2 tsp
Sesame oil - 1 tsp
Corn flour - 3 tbsp
Chilli oil - 2 tbsp
Tomato ketchup - 2 tbsp
Spring onions - 4 
Oil for deep frying

Method:

  • Peel, wash potatoes and cut into fingers. Place in a bowl with half the salt, pepper and corn flour. 
  • Mix well and keep aside for half an hour.
  • Heat oil in a frying pan; deep fry the potato fingers.
  • When done, drain well.
  • Heat 2-3 tbsp of oil in  a wok, add garlic paste and chilli powder, saute for a minute or two, add salt, soya sauce, sugar and tomato ketch up.  Mix well.
  • Add chilli oil, vinegar, sesame oil, add fried potato fingers and toss well.
  • Pace in a serving plate, garnish with spring onions.



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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
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


Method:
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.