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3rd March 2005, 10:37 PM
#11
Senior Member
Regular Hubber
Looks like it is karalu. I will go to a pet store and check it.
thanks troublemoon
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3rd March 2005 10:37 PM
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4th March 2005, 02:16 AM
#12
Senior Member
Regular Hubber
Given below are the name of vegetables in kannada which we get only in karnataka i believe.( i do not know what are they called in other languages) and I would like to what are they called in english or what is their scientific name.
any botany prof here??
Please help.
Kachikai (small bitter berries)
kavalekai (sour berries)
chellikai (sticky berries)- these are called as gunda in indian stores here in usa
mullangikai (they are small 1 inch elongated with a tail vegetable ..has round seeds inside and belong to mullangi- raddish family) --people from north karnataka make dry curry from that
Thanks
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4th March 2005, 09:14 AM
#13
Senior Member
Devoted Hubber
Hi napolims445,
Thanx a ton for the recipe.
Just a clarification: which baingan do u use purple or green?
Hi truebluemoon,
Keep up ur good work, and thanx for finding out what gurellu is?
Hats of to ur patience.
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4th March 2005, 09:27 AM
#14
Junior Member
Admin HubberNewbie HubberTeam HubberModerator HubberPro Hubber
Hi tomato,
You need to use small purple brinjals for the recipe
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8th March 2005, 02:51 AM
#15
Senior Member
Regular Hubber
Pundi palya
Pundipalya( dal made of gongura leaves)-
In north karnataka the leaves are sold by name pundipalya only.
Pundipalya- 8" dia and about 5" -6" deep round vessel full of leaves
Chana dal and toor dal- together 1.25 cup
Garlic- i put 8-10 big pods cut into 1/2.
green chilli paste- ur taste
salt- ur taste
Tamarind- check if if the leaves are sour enough otherwise add tamarind to ur taste
take the leaves of pundipalya and add just a little water in its vessel also take the dals in other vessel and now u can keep both in cooker and boil for 3 whistles(depends on ur cooker strength).
Now in seasoning add garlic and saute for a while and now add boiled leaves and dal and to this add salt, green chili paste and tamarind if required. keep this for a while and finally add 1 tsp of oil(do not know why- but it makes a big difference in taste)
and switch off. Pundipalya is ready.Yummm.. Hope u all will like it
Pundipalya is available from nov-dec to apr-may i think
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8th March 2005, 03:03 AM
#16
Senior Member
Regular Hubber
Senga hindi
Senga hindi/ senga pudi-
Groundnuts- 1 cup roasted and skin taken off
Garlic- start with 1 garlic( then according to ur taste u can adjust)
Khara- ur taste
salt- ur taste
jeera- 1/2 spoon roasted
hingu- 4-5 pinch
Tamarind- 2 pea size balls (or some people omit this completely)
Grind all these in blender taking care to switch off every now and then and mixing bringing the bottom powder to top.
the powder should be slightly coarse not too fine.
U can eat it as it is or can mix with curds and this is one of best accompaniment with jolada rotti and sajji rotti
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9th March 2005, 03:33 AM
#17
Junior Member
Junior Hubber
napolims445, is the garlic fresh or fried in oil? How long does this chutney last?
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9th March 2005, 05:27 AM
#18
Senior Member
Regular Hubber
Garlic is raw( that is what I know of. May be you could try fried garlic also which I've never tried)
In India this lasts for about a month or so i guess(not sure). But I think you could use this as long as you don't smell rancid oil of peanut.
Here in US I made it about a year ago and its still fresh(i mean does not smell any rancid oil)
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9th March 2005, 06:25 AM
#19
Junior Member
Junior Hubber
Thanks, napolims445! I like the authentic senga hindi taste, so will try with raw garlic first.
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11th March 2005, 09:50 AM
#20
Senior Member
Devoted Hubber
Hi napolims445,
I got the small purple brinjal s yesterday , so tried ur stuffed baigan, It was Awesome...
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