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Spicy Curry With Dry Prawns And Vegetables
Published On: 16 Mar 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: 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
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
Remove the heads of all dry prawns. Soak the prawns in water. Wash well and drain. Allow to dry.
Add oil to a deep bottomed frying pan and heat. Splutter the mustard seeds. Add onion pieces and saute till the onion pieces are brown.
Add the tomato pieces, ginger-garlic paste and turmeric powder and fry till tomato pieces are smooth.
Add the dry prawns and red chilly powder and fry till oil shows up.
. Wash all the remaining vegetable pieces and add to the above. Mix well, add the green chilly splits, coconut slices and sufficient salt.
Mix thoroughly, add one cup of water and allow to simmer on low flame until the curry is well done.
Serve hot with rice or other main foods.
Also be called Egg Junnu
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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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