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Stuffed Brinjal(Vazhuthananga) curry
Published On: 22 Mar 2005
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
for more details, click the name of the ingredient
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
English: Coriander Seeds
tamil: Kothamalli / Varakothamalli
malayalam: Kothamalli / Malli
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Grind together onion, green chillies and salt and keep aside.
Roast cumin seeds and coriander seeds and grind it to a powder.
Add the powder to the ground mixture and mix well.
Cut the brinjals into four, but not completely. It should be in such a way that you should be able to fill in the puree into the brinjals.
Fill the brinjals with the above mixture and keep aside.
Heat oil in a pan.
Add the brinjals and turmeric powder.
Cover and cook, till done.
Remove from flame.
Garnish with coriander leaves, if desired.
:- Serve hot with rotis, rice.
I tried this everything seems alright but the brinjals are cooked and tasted saltless but the gravy (dry gravy) is well salted. It is not that I forgot to add salt !? any suggestions
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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.
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