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GREEN BEAN AND SWEET RED PEPPER SALAD

Ingredients:
Cooked green beans - 350 gms (quartered)
Red peppers - 2 (seeded and chopped)
Spring onions - 2 (chopped)
Pickled serrano chillies - 1 or more (well rinsed and then seeded and chopped)
Iceberg lettuce  - 1 (coarsely shredded, or mixed salad leaves)
Olives to garnish

For the dressing:
Red wine vinegar - 45 ml
Olive oil - 135 ml
Salt and ground black pepper

Method:

  • Combine the green beans, peppers, spring onions and chilies in a salad bowl.
  • Make the dressing. Pour the red wine vinegar into a bowl or jug. 
  • Add salt and ground black pepper to taste, then whisk in the olive oil until well combined.
  • Pour half the salad dressing over the prepared vegetables and toss lightly together to mix and coat thoroughly.
  • Taste the mixture and add more dressing if required. Or offer it separately.
  • Line a large platter with the shredded lettuce leaves and arrange the dressed vegetable mixture attractively on top.
  • Garnish with the olives and serve, with any extra dressing.
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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.