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Tangy all vegetable Rasam
Published On: 21 Feb 2013
English: Bottle Gourd
tamil: Sorekai / Chorakkai
telugu: Sorakaya / Anapa Kaya
kannada: Sorekai / Esugai Balli / Halu Gumbala
hindi: Ghia / Lauki
Konkani: Gardudde / Boblen
Marathi: Pandharabhopla / Dudya Bhopal
Punjabi: Ghia Da Sag
for more details, click the name of the ingredient
malayalam: Muringakkaya / Muringakka
telugu: Munnakaya / Munagakayalu / Mulaku Kada / Munaga
hindi: Sajjan Ki Phalli / Saigan / Shinga / Segva / Sehijjan
Bengali: Sajane Dauta / Sajna Danta
Gujarati: Saragvani Shing / Saragavo / Suragavo
Konkani: Masingasaang / Moska Saang
Marathi: Shevaga / Sheng / Sheerenga
Oriya: Sajana Chhuin
kannada: Badanekai / Gulla
hindi: Baingan / Ringna
Gujarati: Baingan / Ringna
Oriya: Baigan / Baigana
Punjabi: Bataun / Baingan
tamil: Mangal Mullangi/Carrot
telugu: Gajjara Gadda / Carrot
kannada: Gajjari/Gajjara Gadde
Bengali: Gujar / Gajor
Konkani: Carrot / Kaacreta
malayalam: Mullangi / Kanaka Pala
telugu: Yerra Mullangi
hindi: Mooli / Mula
Marathi: Mulae / Mula
Punjabi: Muli / Mula
malayalam: Urulakizhangu / Kizhangu
telugu: Bangaala Dumpa / Urlagadda / Alu Gadda
hindi: Aloo / Batata
Konkani: Kook / Batato
Take 3 red chillies, 2 spoons mustard seeds, 1/2 spoon salt and and two spoons of oil and grind into a fine paste. Keep aside.
Take a deep bottomed vessel, add oil and heat. Splutter the remaining mustard seeds and add red chillies. Saute for a while and add the small onions, hing, garlic bulbs and curry leaves and fry.
Add All the Vegetable pieces, turmeric powder and sufficient salt. Fry the contents till oil shows up.
Now add four cups of water, tamarind and jaggary and mix well. Add the green chillies and turmeric powder also and allow to boil well. As the vegetable pieces turn smooth, add black pepper powder and the mustard paste. Stir well and remove the vessel from the stove.
Top the preparation with chopped coriander leaves. Serve hot with rice.
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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.
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