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Andhra style spicy Noone vankaya
Published On: 31 May 2007
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
for more details, click the name of the ingredient
Bengali: Laban / Noone
malayalam: Puli / Valan Puli
kannada: Hunase Hannu / Huli
Bengali: Tentool / Tetul
Konkani: Chinchamb / Amptan
Oriya: Tentuli / Dalima
Kashmiri: Tamber / Tambari
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
English: Fenugreek Seeds
malayalam: Uluva / Venthiam
kannada: Menthe / Menthya
hindi: Methi Dana
Marathi: Methi Dane / Methi
Punjabi: Meth / Methi
English: Black Gram
telugu: Minu Mulu / Manipa / Uddulu
hindi: Subat Urd / Urid
Bengali: Mashkolair Dal / Kaalo Dal / Mash / Kalai
Gujarati: Aalad / Udad
Konkani: Oodeedu / Urdachi / Udid
Marathi: Uddachi / Udid
Oriya: Biri (Gota) / Muga Dali
Punjabi: Mah-Di / Mash
Take a pan and add 3 tsp of oil to it.
One by one, add ingredients mentioned under "For grinding:-".
Let the fried ingredients cool.
Add turmeric powder and salt.
Grind these to powder.
:- It is ok if it is not very fine powder.
Now take each brinjal and cut from the base end (opposite side of stem)and make a slit towards stem side but not all the way through i.e slit each brinjal into four sections lengthwise without cutting off the crown.
:- The brinjals are ready for stuffing.
Separate the brinjal quarters gently and fill the stuffing inside slowly without breaking the brinjals.
Stuff all the brinjals in this manner. Keep aside the remaining paste.
Take a pan, add the remaining oil to it.
Carefully place the stuffed brinjals in the pan.
Let it cook for 15-20 mins on low flame.
Add the tamarind juice to it and 1 cup water.
Add salt as per your taste.
Cover and cook till the brinjals are well cooked and tender.
:- Tastes delicious with hot ghee rice.
By adding tamarind paste it taste like any other Sambar
Thank you for your comments. Srikanth, if we use indian mixi small jar, it surely grinds to powder without adding water. If you wanna add water it is fine as long as you can stuff into the egg plant/ brinjal.
It came out well. The photo helps. Thanks for the recipe
excellent dish i like v much
I am my Hyd/Ind my mom used to cook this guttivankaya... which is very very tasty(Ofcourse.. mom`s receipe) Ur receipe sounds good. I would like to try it out with my wife.. before that, I have one question for you: When U fry those ingredients in 3 tbps of oil, how can you grind then to powder? As per my exp, you may not be able to grind them to fine paste or powder, unless you add sufficient water. Can you pls explan your procedure in more detail.
didnt understand how to stuff the powder in the brinjal.i made a small modification by slicing the brinjal and saute it in oil. added the powder and put tamarind juice into it. tasted ok.
Thanks for posting this recipe.I tried and it came out very well...
I tried this receipe.It is very bad.Please dont put like this receipe.Thanks
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