Translation for Hindi words used in Indian Kitchen Hindi English Meaning a.nDaa Egg a.ngoor Grapes a.

njaleekaa Candied Peels a.njeer fig aaDoo Peach aalobokhaaraa Plum ( Red ) aaloo Potato aam Mango aamadarak Mango ginger aamlaa Indian gooseberry aaTaa Whole wheat flour achaar Pickle adarak Ginger ajmodaa Parsley ajvaain Carom seeds aKhroTh Walnuts amarood Guava ambadaa Roselle leaves ambadee Sorrel leaves amchoor Dried mango powder amjoodaakaapattaa Parsley anaanaas Pineapple anaar Pomegranate anaaradaanaa Pomegranate seeds araharkeedaala Red gram split Araveekaapattaa Colocassia leaves ba.ndagobhee Cabbage baadaama Almonds baajaraa Millet baajarekaaaaTaa Millet Flour baasmatee Long Grain Rice baDeeilaaichee Black cardamom baDeeilaaichee Black Cardamoms baDee sau.nf Fennel seeds baghaara To temper oil with certain condiments bai.ngana Brinjal, eggplant, aubergine

belan bera besana besanaboo.ndee bhe.n bhejaa bhi.nDee bhi.nDee bhunaachanaa biristaa buTTaa Chaachi.ndaa Chaawala ChaawalakaaaaTTaa Chakalaa Chakkee Chaku.ndara Chanaa Chanaadaala Chaulee Chaulee Cheenee chha.ndeekaavarakh chhaachh Chhainaa Chhilkaa Chhole ChhoTeeelaaichee chi.ngaree Chilgozaa Chirau.njee ChiwaDaa Chujora copra daala daalacheenee dabalarotee dahee

Rolling pin Green Berry Gram flour Small fried savoury drops made from gramflour Lotus stem Sheep brain Lady finger ladyfinger, okra Roasted gram dal Onion sliced fine and fried crisp Corn Cobs Snake gourd Rice Rice flour Dough kneading plate, accompanies the belan Quern for grinding wheat into flour Beetroot Bengal gram, whole Bengal gram, split White beans String beans Sugar Silver foil Whey Curdled milk Rind Black eyed beans Green cardamom Prawns Pine Nuts Charoli Pressed rice, Beaten rice Tender leaves & flowers of tamarind. Dry Coconut Lentil Cinnamon Bread Curd/yogurt

daleeyaa Bengal gram roasted, puffed,split dama Steaming dekchee Vessel with a wide mouth dhaneeyaa coriander/cilantro dhaniaa Coriander dhuleemoo.ngadaala Split Green Gram doodha Milk fiTkaree Alum fool gobhee Cauliflower foolechane Roasted gram fooleehareechaawalee Sprouted beans fulmakhaana Lotus seeds,puff up while roasting gaajara Carrots Garammasaalaa A powdered mixture of Nutmeg, cinnamon, cardamon, cumin & cloves gehoo.n Wheat ghaee Clarified butter ghaee Marrow gheeaa White pumpkin/bottlegourd gobaro Rock cod gosht Mutton gulaab Rose gulaabajal Rose water gura Jaggery guvar Cluster beans haldee Turmeric haraadhaneeyaa Fresh coriander/cilantro leaves haraapyaaza Spring onions hareeMethee Fenugreek Leaves hareemirch Green pepper/chilli haTTeechak Artichoke hee.ng Asafoetida A paste of minced leaves that has an orange color when dry, applied on heenaa hands ilaaichee Cardamoms imlee Tamarind jaitoon Olives jardaaloo Apricots jau.n barley

jau.n javi.ntaree jayaphala jeeraa jhi.ngaa juvaar juvaarkaaaaTTaa ka.nD ka.ndaa kaabuleechanaa kaajoo kaalaachanaa kaalaanamak kaalaanamak kaaleeilaaichee kaaleemirchee kachchaaaam Kachchaakelaa kaDaahee kaddoo kadeeaa kalau.njee kalwaa kamalkakDee Karee pattaa karelaa KaTahal kaToree kaun keemaa kekaDaa kelaa keree kesar KewaDaa khajoor khameer kharaboojaa

Barley Mace Nutmeg Cumin seeds Prawns Milo/millet Barley Flour Yam Onion Chick peas Cashewnuts Black gram Black pepper Rock Salt Black Cardamoms Black peppercorns Green mango/raw mango Green banana/plantation or raw banana Wide concave utensil used for frying pumpkin A deep frying pan Onion seeds Oysters Lotus stem Curry leaves Bitter gourd Jackfruit A small bowl Raw mango Minced meat Crabs Banana Raw Mango Saffron essence/flavor added to desserts for fragrance Dates Yeast Cantalopue/musk melon

khaskhas khaTTee kheeraa khopara khoyaa khumba khurmaanee kismish Kofta Koondru/Tendli koThameer kuaarga.nDhal kukuramuTTaa kulTee Kurmura Kushka laalmirachee lahasun lassee lau.ng laukee lavaa.ng li.nmboo lobiaa ma.nkyo maavaa machchee machchlee maDuaa maidaa makhaana makhkhan makkaee makkaeeKaaaaTTa makkee malaaee masoor dal maTh

Poppy seeds Sour Cucumber Dry coconut Dried residue of boiled milk Mushroom Apricot Raisins Meat or veg balls Gherkins Fresh coriander/cilantro leaves Aloe Mushroom Horse Gram Rice puffed Cooked rice Red chillies Garlic Buttermilk Cloves White pumpkin/bottlegourd Cloves Sour lime Black eyed beans Squids Dried residue of boiled milk Fish Fish Ragi Flour Lotus seeds,puff up while roasting Butter Corn/Maize Corn Meal Corn/Maize Clotted cream Lentil Brown color lentil

maThThaa maTkee maTTar meeThaa meeThaani.mboo meh.ndee methee metheedaanaa mevaa mirachee moo.ng moo.ng daal moo.ng falee moolee mooleekaasaag moree moTeeilaaichee mumurae murg musa.mbee naara.ngee naareeyal naashpatee naaspatee namak nee.mboo neem ni.mboo ni.mbooDaa pa.mpleT paalak paapadhar paapidi paneer paneera papeetaa paraat

Buttermilk Brown color lentil, a pot Peas Sweet Lemon A paste of minced leaves that has an orange color when dry, applied on hands Fenugreek Fenugreek seeds mixture of dry fruits Hot pepper/Chilies Green color lentil Green color lentil Groundnuts/peanuts Radish Radish leaves Shark Black Cardamoms Puffed Rice Chicken Sweet lime Orange Coconut Pear Pear Salt Lemon Margosa Lemon Lemon Pomfret Spinach Sodium benzoate Broad beans Indian cheese Curdled milk Papaya Wide shallow plate upturned sloping edges

pateelaa pattaabhaajee pattaagobhee peThaa phanas phraa.nsbeena pissiShakkar pistaa pohaa pudeenaa pyaaz raaee raajamaah rane rataaloo ravaa rawas sa.nchal sa.ngtam sa.ntaraa saaboodaanaa saabutmasaalaa Saagodaanaa sabut moo.ng daal safedjeeraa sahijaa.n salaadbhaajee saraso.n sares sarso.nkaatel sau.nfa saugee seb seekh seetaafal sem sem semfalee

Cooking pots for boiling water or milk Leafy Vegetables Cabbage Ashgourd Jackfruit French beans Castor Sugar Pistachios Rice pressed Mint Onion Mustard seeds Kidney bean Red snapper Yam Semolina Indian salmon(fish) Black pepper Catfish Orange Sago Whole condiments Sago Whole Green Gram White Cumin Seeds Drumstick Lettuce Green mustard Gelatin Mustard oil Aniseed Raisins Apple skewer Custard apple Beans Runner beans Beans

sevaee shaahjeeroo shaahee shahad shakkar shakkarka.nd shakkarka.ndee shakkartetee shalgam sheeraa shevto shi.mlaamirch shi.ngaaDaa shimlaaaaloo shorbaa sin.daanamak sirkaa so.nTh soDaa soojee sookhaadhaneeaa sooran surmaee suwaa suwaabhaajee Ta.ndoor taDakaa TamaaTar tarabooja tarbooz tavaa te.nDlee tejapattaa tel thaalee ti.nDolaa til tilkaatel

Vermicelli Caraway seed Royal Honey Sugar Sweet potato Sweet potato Sugar melon Turnip Sugar syrup Mullet Capsicum/bell pepper Water chestnut Tapioca Stock/soup Rock Salt Vinegar ginger, dry Baking powder Semolina Dry coriander/cilantro seeds Yam Kingfish Anise, golden brown aromatic seed Dill Traditional clay oven Tempering Tomato Watermelon Watermelon Griddle plate used for indirect grilling A vegetable of the size of gerkins Bay leaves Oil Wide plate used for eating serving A vegetable of the size of gerkins Sesame seeds Sesame oil

tisario to.nDlee toor toordaal toree tri.nbadaree tulsee turaee urad uraddaal val vanaspatee varakh zameenkha.nD zetoon ZetoonKa Tel

Clams A vegetable of the size of gerkins Pigeon peas Red gram split zucchini/Ridge gourd Strawberry Basil zucchini/Ridge gourd Black gram Black gram, split Field beans Vegetable Oil Silver foil Yam elephant Olive Olive Oil

Punjabi BainganBharta
Punjabi BainganBharta is just one of the several versions of Eggplant Bharta there are in Indian cooking. The word 'Bharta' (pronounced BHURR-taah) refers to dishes in which the ingredients are roughly mashed either before or after the dish is prepared. Bhartas are largely North Indian in origin and made from all sorts of vegetables. This version of BainganKaBharta is also really easy to make. Serve it with hot Chapatis and your favorite Daal dish. This recipe serves 4, as a side dish.

Ingredients:
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3 medium-sized eggplants (roughly 500gms/ 1 pound) 2 tbsps vegetable/ sunflower/ canola cooking oil 1 tsp cumin seeds 2 medium-sized onions chopped fine 1 tbsp garlic paste or garlic chopped very fine 1" piece of ginger grated fine 2 green chillies (optional but they give the Bharta a nice kick!) 2 large tomatoes chopped fine 1/2 tsp coriander powder 1/2 tsp cumin powder 1/2 tspgaram masala (see link below for recipe to make your own) 2 tbsps finely chopped fresh green coriander

Preparation:
BainganKaBharta requires that the eggplant be roasted. This can be done in several different ways:
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Roast on a gas cooktop by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft. A good sign to watch for is that the eggplant seems to 'cave in' on itself! Grill in your oven grill or on your barbecue grill. Again, keep turning periodically till all the skin on the eggplant is charred and the inner flesh looks really soft. 'Roast' in your oven till all the skin on the eggplant is charred and the inner flesh looks really soft.

Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin. Once cool, coarsely mash and keep aside for later use.
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Now set up a pan on medium heat and add the cooking oil. When hot, add the cumin seeds and cook till the spluttering stops. Add the onions and fry till soft and translucent. Add the garlic and the ginger and fry for 1 minute.

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Add the tomato and all the powdered spices, including the garam masala. Stir well and cook for 3-5 minutes, stirring often to prevent the spice mix from sticking to the pan. Sprinkle a little water if needed. Now add the eggplant and mix well. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat. Serve hot with Chapatis or Rice and your favorite Daal dish.