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pineapple chunks -150 gms
Liver pieces -200 gms
Big onion -1
Garlic cloves -6
Tomatoes -2
Eggs- 2
Salt to taste
Butter - 25 gms
Corn flour -1 tbsp
Orange juice- 1 cup
Pepper to taste
Oil - 25 gms
Cream and almonds for garnishing


  • Cut liver into the pieces the same size as the pineapple chunks.
  • Prick the liver pieces with a fork and fry them on a low fire in a little oil.
  • Then cook them with salt and pepper and 1 tbsp of water if required.
  • Cook for only 2 minutes.
  • Beat the eggs, add cornflour and marinate the chunks and liver pieces in this mixture. Keep aside for 20 minutes.
  • Meanwhile grind the onion, garlic and tomato.
  • Fry the paste in butter till brown, add orange juice and marinated liver and pineapple and stir and cook on slow fire for 3 minutes.
  • Remove from the fire after adding 1 tbsp of pineapple syrup.
  • Add cream and garnish with flaked almonds.
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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.