“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
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
Indo-Chinese Chili Chicken dry
Chicken Sticks - A Perfect starter
Tomato peas kurma is truly an awesome recipe which suits for...
Aloo gobi curry is made as a dry curry as well as the vegeta...
Palak peas gravy is a delicious Indian recipe served as a Si...
Sundakka, bitter berry in english , is one of the tasty and...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements