https://indianpedia.org/index.php?action=history&feed=atom&title=AjethnaAjethna - Revision history2026-08-04T01:05:40ZRevision history for this page on the wikiMediaWiki 1.45.4https://indianpedia.org/index.php?title=Ajethna&diff=181046&oldid=prev>Dl2000 at 03:12, 6 January 20202020-01-06T03:12:40Z<p></p>
<p><b>New page</b></p><div>{{Unreferenced|date=May 2019|bot=noref (GreenC bot)}}<br />
{{Use dmy dates|date=January 2020}}<br />
{{Use Indian English|date=January 2020}}<br />
{{Infobox prepared food<br />
| name = Ajethna<br />
| image = <br />
| caption = <br />
| alternate_name = Ajadina<br />
| country = [[India]]<br />
| region = [[Karnataka]]<br />
| creator = <br />
| course = <br />
| type = [[Curry]]<br />
| served = <br />
| main_ingredient = [[Vegetable]]s ([[cluster bean]]s, [[french bean]]s, [[beetroot]], [[snake gourd]], [[bitter gourd]])<br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
'''Ajethna''' or '''Ajadina''' is a dry gravyless vegetable [[curry]]. Ajadina means dried in the [[Tulu language|Tulu]] language. The ajethna is eaten along with plain cooked rice as part of [[Udupi cuisine]]. The vegetables generally used in ajethna are [[cluster bean]]s, [[french bean]]s, [[beetroot]], [[snake gourd]], [[bitter gourd]], ladies finger, and others.<br />
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==Preparation==<br />
Wash the vegetables. Chop the vegetable into small rectangular pieces. Put [[coconut oil]] in a frying or saute pan and add [[red chilli]] and [[Mustard seed|mustard]] seeds to the oil, saute it, add the chopped vegetables and salt to taste. Stir it for a few minutes and remove from heat. Turmeric powder or cumin seeds or garam masala can be added for different taste. The ajethna is generally served with cooked rice or chapati.<br />
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[[Category:Indian curries]]<br />
[[Category:Karnataka cuisine]]</div>>Dl2000