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PEAR CHUTNEY

Ingredients:
Ripe pear - 1
Fresh ginger pieces  - 2-3 (1"pieces)
Red chillies - 4-5
Bengal gram - 1 tbsp
Urad dal - 1 tbsp
Tamarind paste - 2 tsp
Asafoetida - a pinch
Salt to taste
Oil - 2 tsp

Method:

  • Peel the skin from the pear and cut it into small pieces.
  • Peel the ginger and cut it into small pieces.
  • Heat oil in pan, add bengal gram, urad dal, asafoetida and fry them till they are light brown. Then add tamarind paste and stir once.
  • Now, add the ginger pieces and fry for few seconds.
  • Mix the red chillies, salt and pear pieces and fry for 2 minutes.
  • Cool and grind to make coarse chutney.
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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.