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A mouthwatering dish with tomatoes and dry masala
Published On: 28 May 2006
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
for more details, click the name of the ingredient
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
Bengali: Laban / Noone
English: Gingelly Oil
telugu: Nuvalu Nuna
hindi: Thil Ka Tel
Marathi: Til Che Tel
Wash the tomatoes well and cut them into small pieces.
Heat up a pan or a kadai.
Fry fenugreek and asafoetida separately.
:- Do not add oil while frying.
Powder the fried fenugreek and asafoetida separately and keep them aside.
Add 1/2 cup of oil in the same pan.
When hot, splutter mustard seeds.
Add chopped tomatoes, salt, chilly powder and turmeric powder and mix well.
:- Do not add water.
When it is half done, add the remaining oil.
Cook, till it is fully done.
Add fenugreek and asafoetida powders and stir well for 2 mins.
Remove from the flame.
:- This can be used as a pickle or as a sidedish for chappathis.
:- The quantity of chilly powder can be altered accdg to ur tastes.
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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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