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Thread: north karnataka- karalu hindi

  1. #11
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    Looks like it is karalu. I will go to a pet store and check it.
    thanks troublemoon

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  3. #12
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    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

  4. #13
    Senior Member Devoted Hubber tomato's Avatar
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    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.

  5. #14
    Junior Member Admin HubberNewbie HubberTeam HubberModerator HubberPro Hubber truebluemoon's Avatar
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    Hi tomato,
    You need to use small purple brinjals for the recipe

  6. #15
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    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

  7. #16
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    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

  8. #17
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    napolims445, is the garlic fresh or fried in oil? How long does this chutney last?

  9. #18
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    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)

  10. #19
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    Thanks, napolims445! I like the authentic senga hindi taste, so will try with raw garlic first.

  11. #20
    Senior Member Devoted Hubber tomato's Avatar
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    Hi napolims445,
    I got the small purple brinjal s yesterday , so tried ur stuffed baigan, It was Awesome...

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