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Dondakaya with onion paste
Published On: 05 Nov 2009
English: Ivy gourd
for more details, click the name of the ingredient
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
English: Red Chillies
tamil: Vatral Milagai / Kaindha Milagai /Sigappu Milagai
malayalam: Vattal Mulaku / Chuvanna Mulaku / Kollamulaku
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
Bengali: Laban / Noone
Wash and cut dondakaya into 4 long slices.
Pressure cook for 1 whistle ( so they are not mashed soft) or cook in water on stove covered for 15 minutes.
Meantime, chop onion into medium sized pieces.
Heat 1/2 tbsp oil in a pan and fry onions till the raw smell is gone.
Add red chillies then add dhaniya seeds and stir for a min and take off from the stove.
Let the above mixture cool and then grind it to make a fine paste.
Heat oil in a pan add the boiled dondakayalu let fry for 2-3 minutes.
Add the above paste and fry for a couple of minutes.
:- Dondakaya (Ivy Gourd) Ulli Karam is ready!!!:- Enjoy the Dondakaya (Ivy Gourd) Ulli Karam!!!
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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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