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Quail Eggs in Aromatic Masala
Published On: 23 Nov 2009
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
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: Mint Leaves
telugu: Pudhina Koora
kannada: Pudina Sopu / Chetni Maragu
Bengali: Poodina Patha
Gujarati: Fudino / Phodina
Konkani: Pudina / Vodthalaun
Oriya: Podana Patra
Punjabi: Hara Pudina
Bengali: Laban / Noone
Add oil to a heated pan, add the quail eggs and fry till crisp on the outside. Remove and transfer to a plate.
Add a little more oil and stir the onions and garlic for about 1 minute.
Make paste with the chilly and curry powder and add gradually to the pan and stir.
When the spices turn fragrant, slide in diced tomatoes and combine well with the masala.
Bring the heat down to a simmer and cover the pan with a lid. Cook till the tomatoes are soft and blended with the masala.
Slide in the quail eggs and simmer for 2 minutes.: - Add a little water, if the gravy turns dry.
Check for seasoning and Garnish with mint leaves.
:- Quail Eggs Sambal is ready!!!
:- Serve the Quail Eggs Sambal in 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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