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Water chestnuts - 200 gms (fresh or tinned)
Cornflour for dusting
Oil for deep frying

For the batter:
Corn flour - 25 gms
Refined flour - 75 gms
Water - 60 ml
Salt and pepper to taste
Baking powder - 1 tsp
oil - 1 tbsp

For the sauce:
Oil - 1/2 tsp
Garlic  -1/2 tsp (chopped)
Salt and pepper to taste
Sugar to taste
Soy sauce - 1 1/2 tsp
Vegetable stock - 60 ml
Corn flour - 1 tsp

For the garnish:
Spring onions (finely shredded)


For the batter:

  • Combine all the ingredients to make the batter.
For the Water chestnuts:
  • Dust water chestnuts with dry corn flour. This ensures that the batter clings to the water chestnuts.
  • Dip water chestnuts in the batter and deep fry until golden brown, making sure that there is enough batter on each piece and that they don't stick to each other.
  • Drain excess oil on a paper towel.
For the sauce:
  • Heat oil, saute garlic till the flavours are released.
  • Add pepper, salt, sugar and soy sauce and saute some more time.
  • Add vegetable stock.
  • Add fried water chestnuts.
  • Immediately add cornflour dissolved in a little water and quickly toss to a evenly coat the water chestnuts.
  • Take off the heat and serve, garnished with finely shredded spring onion green and whites.
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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.