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A very easy, healthy dish;goes well with rice and chapathi
Published On: 02 Apr 2009
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
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
English: Curry Leaves
tamil: Kariveppilai / Karivempu
telugu: Karivepaku / Karepaku
kannada: Karibevu / Baisoppu / Karibevina Soppu
hindi: Kadi Patta / Kathnim / Mitha Neem / Curry Patta / Gandhela / Bareanga
Bengali: Curry Patta / Barsanga / Kariphulli
Gujarati: Mitho Limdo / Meetho Limbado / Goranimb / Kadhilimbdo
Konkani: Karbapathi / Beva Palo
Marathi: Kadhi Patta / Karhinimb / Poospala / Gandla / Jhirang / Pandheri Kunthi
Oriya: Bhrusanga Patra / Barsan / Basango / Bhuraunga
Punjabi: Kadipatti / Curry Patta
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
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
Bengali: Laban / Noone
Chop onion and tomato into fine pieces.
Chop beetroot and carrot into square pieces and boil them together.
Separate the water and keep it aside.
Heat oil in a pan and add mustard seeds.
After the mustard seeds splutters add the curry leaves.
Add the onion and fry till translucent.
Add chilli powder and fry for 2 minutes.
Add the sambar/rasam powder and fry for 2 minutes.
Add the tomato and fry till the oil separates.
Add the boiled beetroot and carrot and mix well.
Add some water (from step 2) and salt to taste.
Close the pan and cook on medium heat for 5 minutes till the curry thickens.
:- Garnish with coriander leaves.
Very tasty! Thanks for the recipe!!
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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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