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Non vegetarians also love this dish
Published On: 24 Jan 2015
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
for more details, click the name of the ingredient
Bengali: Laban / Noone
Cut kovayka length wise like thin strips. Don't use riped ones.
Cut savala and green chilly length wise
Mix all these and salt with hand
Take a thick bottomed vessel and add all these and a little water by hand
Turn on the gas in high flame and once steam comes simmer the gas . Always keep on watch it sauté it occasionally until whole water drains up.
Then keep aside . Heat a kadai add in oil and heat it up.
Then add small portions of this mixture into oil and fry till it becomes crispier
Then serve with rice
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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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