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Red pepper-coriander sauce

Ingredients:
Red bell peppers - 8 (seeded and deribbed)
Coriander seeds - 2 tsp (crushed)
Sherry wine vinegar - 1/2 tsp
Honey - 1/2 tsp
Olive oil - 1/3 cup
Kosher salt
Freshly ground black pepper

Method:

  • Pass the peppers through a juicer. Pour the juice into a small saucepan and bring to a boil over high heat. 
  • Decrease the heat to medium-low and simmer until the juice is reduced by three-quarters, about 20 minutes. 
  • Stir in the coriander, vinegar and honey. 
  • Gradually whisk in the oil to make an emulsified sauce. Strain through a fine-meshed sieve. Season with salt and pepper.
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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.