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CAULIFLOWER BHARTA

Ingredients:
Cauliflower florets  - 300 gms
Ginger garlic paste - 1 tbsp
Green chillies -2 (chopped)
Turmeric - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 1/2 tsp
Tomato puree - 2 tbsp
Salt to taste
Oil- 2 tbsp

For garnishing:
Coriander leaves -  small bunch

Method:

  • Boil the cauliflower florets in salted water for 4-5 minutes till they become just tender.
  • Drain out the water and grind coarsely in a food processor to obtain a coarse paste.
  • Heat oil in a kadai, fry the ginger garlic paste then add cauliflower and remaining ingredients.
  • cook in low flame stirring time to time for at least 12-15 minutes.
  • Serve garnished with coriander leaves.


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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.