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KEERAI SAG

Ingredients:
Red gram dal - 1 cup
Ponnaganti keerai - 2 cup (finely chopped)
Onions - 3
Tamarind - lime size
garlic cloves -6-8
Fresh coconut - 1/4 cup
Coriander seeds - 1 tbsp
Cumin seeds - 1/2 tbsp
Peppercorns - 1/2 tsp
Red chillies - 8
Salt to taste
Jaggery - small piece
Oil - 1 1/2 tbsp

Method:

  • Wash and pressure cook dal with keerai till soft and tender. cool, mash and keep aside.
  • Soak tamarind in hot water and extract juice from it.
  • Heat 1/2 tsp of oil, fry coriander seeds, cumin seeds, red chillies and peppercorn. Cool and grind along with coconut.
  • Heat the remaining oil, add chopped garlic and onion; fry brown.
  • Add ground paste, tamarind juice, salt and mashed dal with water.
  • Cook until the sag becomes thick.
  • Serve with rice or chapathi.
Note:
Ponnaganti leaves are good for eyes, regular use of these leaves improves the eye sight.
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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.