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Potatoes - 1.5 kg
Baking powder - 2 tsp
Salt - 1 tsp
Grated nutmeg - 1/2 tsp
Semolina - 50 gms
Plain flour - 75 gms'
Eggs - 2
Fresh mixed herbs - 2 tbsp
Small onion - 1 (chopped)
Oil - 2 tbsp
Bread slices -2 (crushed and sliced)

  •  Cook the potatoes in boiling water until tender.
  • Drain well, then sieve or put through a food processor until very smooth. Cool.
  • Add the baking powder, salt, nutmeg, semolina, flour, eggs, herbs and onion to the potatoes and knead to make a smooth dough.
  • Heat the oil in a frying pan. Add the bread slice and fry until browned and crisp. Drain on kitchen paper towels.
  • Using floured hands, shape the potato dough into round dumplings about the size of your list.
  • Press a few of the fried bread dice into the centre of each dumpling.
  • Cook in boiling salted water for 12-15 minutes or until puffed up and cooked through.
  • Drain and serve hot.
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Dondakaya Masala (Gherkins Masala) curry

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

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.