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Its a much easier and tastier recipee- u all will love it
Published On: 23 May 2009
English: Bitter Gourd
malayalam: Pavakka / Kaippakka
telugu: Kakara Kayi
kannada: Haggala Kai / Hagara Kai
Bengali: Karela / Karola / Uchche
Konkani: Kaarathey / Karathen
for more details, click the name of the ingredient
tamil: Mangal Mullangi/Carrot
telugu: Gajjara Gadda / Carrot
kannada: Gajjari/Gajjara Gadde
Bengali: Gujar / Gajor
Konkani: Carrot / Kaacreta
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
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
Slice bitter gourd and carrot lengthwise into pieces of 2 " length and thickness equal to that of finger chips/ french fries.:- Even a thickness lesser than that gives u a yummy taste.
Cut Onions into thin and long slices. 3)Heat oil in a pan splutter mustard seeds.
Add Sliced Onions and saute for 2-3 minutes.
Add Bittergourd pieces and saute for another 1 minute.
Add carrot slices and green chillies and saute the whole for 3-4 min.
Add salt as per taste.
Now simmer the flame and keep the pan covered till the whole vegetables are cooked well.
Saute the mixture in between to avoid sticking on to the pan. :-You can add oil in between as per the requirement to avoid sticking.
:- Serve hot!!!
:-The recipe tastes better if avoided cooking in water and if cooked at low flame with the lids closed.
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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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