Comments on: Aloo Hara Channa Gravy

By: 365DaysVeg

365DaysVeg — Tue, 13 May 2008 18:48:57 +0000

Seth,

Thanks for visiting my site and for your thoughtful comments. Yes, by rye I meant black mustard seeds. Thanks for correcting me here. I have changed my “TERMINOLOGY” section to include both the spellings – Rye & Rai. check it out. It has all the naming conventions I have used in Hindi in my recipe and it’s equivalent in English so that people can understand. I have also used bay leaf – tej patta in this recipe. Bay leaf has a different aroma when compared to curry leaf and it is more commonly found in any grocery than a curry leaf which could be found only in Indian grocery.

I hope this helps.
Thanks.

By: Seth

Seth — Mon, 12 May 2008 01:22:04 +0000

I have a couple of questions here which may apply for non-Indian readers:
Did you mean ‘rai’ not ‘rye’ – rai is the small black mustard seed used in Indian stir fries, or ‘vagar’? Rye tastes quite different from rai!
Did you really mean bay leaf? I would have thought a curry leaf might work in this recipe.
Also dhania is the Hindi word for cilantro or coriander leaf for non-Indian readers.
Thanks for the recipe, wish I could find fresh hara channa, although if I did, I doubt I’d be able to resist eating it all raw!

By: Vaishali

Vaishali — Mon, 17 Mar 2008 13:54:09 +0000

Priya, the hara chana looks lovely, but I don’t know if I can get it at my local Indian grocery store. I don’t remember seeing it. I’ll keep an eye out for it on my next trip. Thanks for the recipe.

By: easycrafts

easycrafts — Mon, 17 Mar 2008 07:20:53 +0000

Looks divine

By: Uma

Uma — Sun, 16 Mar 2008 23:35:47 +0000

Lovely gravy! Looks yum!

By: Pooja V

Pooja V — Sun, 16 Mar 2008 16:42:19 +0000

very nice pics. And gravy looks delicious.