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Kachoris made with brinjals
Published On: 17 Aug 2002
English: Gram Flour
malayalam: Kadala Podi / Kadala Mavu
telugu: Senaga Pindi / Chenaga Pindi
hindi: Besan / Channa No Lot
Gujarati: Channa No Lot
Konkani: Chonyapitti / Sone Pet
for more details, click the name of the ingredient
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
Bengali: Laban / Noone
malayalam: Puli / Valan Puli
kannada: Hunase Hannu / Huli
Bengali: Tentool / Tetul
Konkani: Chinchamb / Amptan
Oriya: Tentuli / Dalima
Kashmiri: Tamber / Tambari
hindi: Cheeni / Shakkar
For the curd mixture:1)Mix together all the ingredients reqd to make the curd mixture. Keep this aside.
For the baingan kachoris:1)Cut the aubergine/brinjal into approximately 1/2 cm thick slices. 2)Place them over a plate and sprinkle with gram flour, red chilli powder, coriander powder, salt and dry mango powder and a few drops of water. Repeat the same with the other side of slices. 3)Heat oil in a frying pan and fry all the slices till golden brown. 4)Spread them over a plate and pour the beaten curd mixture. 5)Pour tamarind chutney over it.
Garnish with green chillies, coriander leaves and grated ginger.
I luvvvvvvvvvvvvvvvv Baingans` and anything made with them !!!! WOWWWWWWWWWWWWWWWWWWWWWWWWWWW
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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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