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PICKLED VEGETABLE

Ingredients:
Small cabbage - 1
Small cucumber -1 (peeled and cut lengthwise, scoop out the seeds)
Carrots - 2
Celery sticks 3 (cut into sticks)
White radish - 1
Large chilli (yellow or red) - 1
Ginger - 100 gms (shredded)
Green chillies - 5 (slit)
Wine vinegar - 5 tbsp
Salt - 3 tbsp
Sugar - 3 tbsp
Distilled water - 3 cups
Rice or plain cooking wine - 2 1/2 tbsp

Method:

  • Separate the cabbage leaves and cut them into quarters.
  • Prepare carrot, celery and radish, cut all vegetables into match- stick strips.
  • Place all the vegetables in a jar.
  • Add salt, sugar, wine vinegar, distilled water and rice or wine.
  • The liquid should cover all the vegetables. Seal the jar tightly. Keep aside for 2 days.
  • After 2 days, these vegetables will be ready to eat.
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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.