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Red pepper - 1/2 (diced large)
Yellow pepper  - 1/2 (diced large)
Onion - 1 (diced large)
Dry white wine - 1 cup
Celery stalk - 1 (sliced thick)
Green onion - 3 (cut int 1" lengths)
Broccoli head in florets - 1/4
cucumber - 1/3 (peeled, halved, seeded and sliced thick)
Zucchini  - 1/3 (Sliced thick)
Chinese cabbage - 1/4 (sliced thick)
Garlic cloves - 2 (smashed and chopped)
parsley -  1 tbsp (chopped)
Bay leaves - 2
Basil - 1 tsp
Olive oil - 3 tbsp
Wine vinegar - 3 tbsp
Salt and pepper
Fresh mint to taste
Fresh dill to taste
Juice of half lime


  • Place peppers, diced onion, wine, celery and green onions in skillet.
  • Season, cover and cook 3 minutes over high heat.
  • Add all remaining ingredients, except lime juice, and cook 6 minutes covered over medium high heat.
  • Sprinkle lime juice and serve immediately.

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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.