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Tinda - 250 gms
Potato  -1 (boiled, peeled and mashed)
Green chillies - 2 (chopped)
Coriander leaves- 2 tbsp (chopped)
Gram flour - 2 tsp
Maida - 100 gms
Fresh curd - 2 tbsp
Salt to taste
Tomato sauce - 2 tbsp
Oil for deep frying

For Garnishing:
Tomato, capsicum and paneer cubes

  • Wash and grate the tindas. Sprinkle a  little salt over it. After 15 minutes squeeze the excess water  with your palm.
  • Mix tinda, mashed potato, salt, green chilli and gram flour. Mix well and make even sized kababs.
  • Now mix maida, curd, salt and tomato sauce. Add enough water to make smooth batter.
  • Heat the oil; dip the kababs in maida batter and deep fry until golden brown.
  • Put all the kababs on  a paper to absorb excess oil.
  • Take a wooden skewer and insert it into tomato, capsicum, paneer cubes then kabab  and again cubes.
  • warm in preheated oven for 5 minutes.
  • Serve hot with sauce.
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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.