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ROOT VEGETABLES WITH SPICED SALT

Ingredients:
Carrot - 1
Parsnips - 2
Beetroots - 2
Sweet potato - 1
Groundnut oil for deep frying
Chilli powder - 1/4 tsp
Sea salt flakes - 1 tsp

Method:

  • Peel the carrot, parsnips, beetroots and sweet potato. 
  • Slice the carrot and parsnips into long, thin ribbons.
  • Cut the beetroots and sweet potato into thin rounds.
  • Pat dry on kitchen paper.
  • Heat the oi in wok; add the vegetables in batches and deep fry for 2-3 minutes until golden and crisp.
  • Remove and drain on kitchen paper.
  • Place the chilli powder and sea salt flakes in a mortar and grind them together with a pestle to form a coarse powder. 
  • Pile up the vegetable crisps on a serving plate and sprinkle over the spiced salt.
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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.