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Eggplant stuffing in bell peppers served with prawn crackers
Published On: 19 Nov 2003
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
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
Bengali: Laban / Noone
Place eggplant and chillies under a hot grill. When burnt and charred in places, remove and place in a plastic bag. Tie it up. When cool, the vegetables will be easy to peel.
Chop and peel the roasted vegetables and place in a bowl.
Add chopped onions and dried prawns(softened first in water and then chopped) along with lemon juice, oil and salt. Taste and adjust seasoning accordingly.
Cut off the tops of the bell peppers, remove the white membranes inside and the seed.
Slice off a little from the bottom to allow peppers to stand firmly.
Place eggplant mixture into the peppers.
:- Serve with prawn crackers.
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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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