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CURRIED SALAD SUCCOTASH

Ingredients:
Whole kernel corn - 300 gms can
Baby lima beans - 450 gms
Onion - 1/2 cup (chopped)
Celery - 1/2 cup (chopped)
Green pepper - 1/4 cup
Pimiento - 1/4 cup (diced)
Brown sugar - 1/2 cup 
Curry powder - 1 tbsp
Cinnamon sticks - 3" -2 pieces
Whole cloves - 1 tsp
Celery seeds - 1 tsp
Salt - 1 tsp
Cider vinegar - 1 cup

Method:

  • Drain liquids from corn and lima beans  into a 2 cup measure.
  • Combine corn, lima beans, onion, celery, green pepper, and pimiento in a bowl.
  • Combine 1/2 cup of the vegetable liquid, brown sugar, curry powder, broken cinnamon, coves, celery seeds, salt and vinegar in a medium size saucepan.
  • Heat, stirring constantly, to boiling; simmer 10 minutes.
  • Strain over vegetable mixture.
  • Cool, then chill overnight to season.
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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.