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PINEAPPLE GOJJU

Ingredients:
Pine apple - 400 gms (chopped)
Oil - 3 tbsp
Turmeric - 1/2 tsp
Asafoetida -  a pinch
Salt to taste
Mustard seeds - 1 tsp
Curry leaves -  few
Water - 250 ml

For the spice mixture:
Fresh coconut - 4 tbsp (grated)
Green chillies - 3
Red chillies - 2
Fennel seeds - 1/2 tsp
Cumin seeds - 1 tsp
Coriander seeds - 2 tsp
Clove - 1
Peppercorns - 2-3
Coriander leaves -  small bunch

Method:

  • Heat 1 tbsp of oil in a saucepan. Add all the spice mixture ingredients; fry it on a medium heat for 1-2 minutes, stirring frequently.
  • Remove from the heat and grind   to a smooth paste by adding half the water. Keep aside.
  • Heat the remaining oil in a saucepan. Add the mustard seeds and curry leaves. Fry until mustard crackles.
  • Add the asafoetida, turmeric and salt; fry for few seconds.
  • Add the pine apple, the spice mixture and the remaining water. Mix well.
  • Cover and cook in low flame for 8-10 minutes or till tender.


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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.