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Cooking with Lounge | Gherkin curry

Cooking with Lounge | Gherkin curry
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First Published: Sun, Oct 02 2011. 05 57 PM IST
Updated: Sun, Oct 02 2011. 05 57 PM IST
Beeja Manoli Uppukari
Serves 3
Ingredients
500g tindli (gherkins)
200g whole cashewnuts
50ml coconut oil
5g mustard seeds
3g red chillies
10 green chillies, slit
2g curry leaves
1/2 coconut, grated
Salt to taste
Method
Blanch tindli and cashew with salt and some green chillies, and keep aside.Take a pan, heat coconut oil and temper with mustard seeds and whole red chillies. Add the green chillies, and curry leaves and sauté for a while. Add tindli, cashewnuts, salt and cook till the gherkins are cooked.
Stir in the grated coconut. Check seasoning and serve hot.
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First Published: Sun, Oct 02 2011. 05 57 PM IST