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Cooked eggplant mixed with zucchini and other ingredients.
Published On: 02 Jul 2010
tamil: Kothamalu Illai
malayalam: Seema Malli
telugu: Kothimeera Jati
kannada: Kottambari / Achu-Mooda
hindi: Ajmood / Ajmooda Ka Patta
Oriya: Balabalua Shaga
for more details, click the name of the ingredient
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
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
Bengali: Laban / Noone
For preparing yummy eggplant with zucchini dish, first place the cubed eggplant in salt water for 10 minutes. Drain well and keep aside.
Heat 1 tbsp of olive oil in a frying pan and saute eggplant until tender. Keep this aside.
Heat remaining oil in a large casserole dish and add onion, green pepper and garlic. Saute until onion softens.
Stir in zucchini, parsley, bean mix, black pepper, chili powder, cumin seeds, cooked eggplant and tomatoes. Cook in medium heat until heated through and remove from fire.
Bake the eggplant with zucchini combination at 350 degrees F for 1 hour.
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