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Tasty veg dish with thick gravy
Published On: 29 Sep 2008
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Bengali: Laban / Noone
tamil: Grambu / Lavangam / Kiraambu
malayalam: Karayaamboovu / Grambu
telugu: Lavangam / Lavangalu
kannada: Lavanga / Lavangapattai
hindi: Lavang / Laung
Bengali: Labango / Lawang
Gujarati: Laving / Lavang
Konkani: Grambu / Lovang / Longan
Marathi: Luvanga / Laung
Punjabi: Long / Lavang / Laung
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
Heat 3 tablespoon oil in a kadai and splutter cinnamon, cloves and cardamom.
To this add sliced onion and saute it by adding little salt. When the onion become soft, add ginger-garlic paste and fry for 5 minutes.
Add tomato, turmeric powder, kashmiri chilli powder and kasuri methi.
Mix it well and keep it in a medium flame till tomato becomes soft.
Remove from fire and allow this masala to cool.
When it is cool enough, grind it into a fine paste which is of medium consistency.
In a pan, heat 1 tablespoon oil and add mushrooms (if you want, you can cut each into half) with little salt.
Saute till the mushrooms are cooked and all the water came from the mushroom dries up.
Now add the masala paste to this along with cashew nut paste.
Add little water to it and when it boils cover it with a lid and keep it in a medium flame till the dish reaches the required consistency (not too thick).
Add fresh cream 5 minutes before removing it from fire.
Transfer it into a serving bowl and sprinkle butter over it and serve hot.
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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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