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Not a stir fry. A stove top fry with filling. Great Recipe.
Published On: 25 Mar 2010
kannada: Badanekai / Gulla
hindi: Baingan / Ringna
Gujarati: Baingan / Ringna
Oriya: Baigan / Baigana
Punjabi: Bataun / Baingan
for more details, click the name of the ingredient
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
English: Coriander Seeds
tamil: Kothamalli / Varakothamalli
malayalam: Kothamalli / Malli
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Mango Powder
tamil: Maangaa Podi / Maangai Thool
malayalam: Manga Podi
telugu: Mamidikaya Pudi
kannada: Mavinakai Pudi
Gujarati: Karino Powder
Konkani: Ambya Puddi
English: Brown Sugar
tamil: Pazhuppu sarkkarai/vellam
kannada: Kandu sakkare
hindi: Bhuri Sharkara
Make holes on the top of the brinjal pieces to put the stuffing/paste in. Scooping out a small portion of the seeds will be enough, by keeping the skin on other side intact.
Mix the folowing items: chilly powder, turmeric powder, garlic, chick pea flour, coriander powder, parampara masala, cummin powder, amchur, walnuts, brown sugar, lemon and water. Make a paste.
Fill the hole on brinjal pieces with this stuffing.
Put some oil on a hot flat thick bottomed pan. Thick bottom ensures the heat will be uniformly spread. If the pan is thin, periodically move it so that all areas are evenly heated.
Make sure the heat is very low. The heat should be low because the brinjal will take 20 to 40 minutes to fry.
Place brinjal on the pan with the stuffing facing up.
Cover it and fry on low heat for 20 - 40 minutes.
When the egg plant gets cooked it is done.
Very delicious, a must try!
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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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