Menthi Karam Vankayi

Recipe Prepared By

Smt Mani Kumari
*****
Article Written By



1 menthi karam vankayi
Menthi karam vankayi is prepared with brinjal and fenugreek seeds powder. In this chickpeas will give more taste and it is a variety dish prepared by Mrs.Mani. This curry is a good combination for steamed rice as well as roti. Here are the step by step instructions.

Soaking time: 6 Hours
Preparation time: 10 Minutes
Cooking time: 30 Minutes
Course: Main
Serves: 4-5
Main ingredient: Brinjal and chickpeas
1 Bowl measurement: 250 Ml

 
Ingredient

Brinjal (eggplant, vankayi, baigan): 1/2 Kg
IMG 9355

6 hours Soaked and semi cooked chick peas (vudakapettina kabuli senagalu): 100 grams
IMG 9350

Onion (vullipaya, pyaz): 1
Onion

Tamarind (chintapandu, imli): Lemon size
IMG 7979

Mustard seeds (aavalu, rai): 1 tbsp
Fenugreek seeds (menthulu, methi): 1 tbsp
Red chillies (endumirapa, sukhee lal mirch): 6-8
IMG 9360

Chopped coriander leaves (kothimeera, dhaniye ke pathe): Few
Chopped coriander leaves

For talimu or tempering or tadkha
Dry red chilly (endumirapa, sukhee laal mirch): 1
Bengal gram (senagapappu, channa dhal): 1/2 tbsp
Black gram (minapappu, urad dal): 1/2 tbsp
Mustard seeds (aavalu, rai): 1/4 tbsp
Cumin seeds (jeelakarra, jeera): 1/2 tbsp
Garlic pods (velulli rebbalu, lahasun): 2-3
Spices

Curry leaves (karivepaku, kari patte): Few
curry leaves

Turmeric powder (pasupu, haldi): 1/4 tbsp
turmeric

Salt (uppu, namak): 1/2 tbsp
salt

Oil (nune, tel): 2-3 tbsp
oil





Procedure

Soak and filter tamarind in 1 bowl water
Soak and filter tamarind in 1 bowl water

Step 1: Clean and cut brinjal into slices. Soak them in a salt added water, doing so brinjal will not change its colourbrinjal slices

Keep them in a salt added normal water, doing so brinjal will not change its colour

Step 2: Stir fry fenugreek seeds for a minute in low flame
Stir fry fenugreek seeds for a minute in low flame

Step 3: Add mustard seeds and stir fry for 1/2 minute in medium flame
Add mustard seeds and stir fry for 1/2 minute in medium flame




Step 3: Add and stir fry 6 dry red chillies for a minute in low flame
Add and stir fry 6 dry red chillies for a minute in low flame

Turn off the flame and let it cool down to room temperature

Step 4: Blend the roasted seeds into powder
Turn off the flame and let it come down to room temperature
Blend the roasted seeds into powder

Step 5: For taalimpu (tempering), heat 2-3 tbsp oil

In medium flame add and saute bengal gram (senaga pappu, chana dal),
In medium flame add and saute bengal gram (senaga pappu, chana dal),

black gram (minapappu, urad dal),
black gram (minapappu, urad dal),




Mustard seeds (aavalu, rai). When mustard seeds make crackling sound add,
Mustard seeds (aavalu, rai). When mustard seeds make crackling sound add,

Cumin seeds (jeelakarra, jeera),

Dry red chilly split (endumirapa, laal mirch),
Dry red chilly split (endumirapa, laal mirch),

Add garlic pods (velulli rebbalu, lahsun)

Finally curry leaves (karivepaku, kari patte)

Tempering spices ends




Step 6: In talimpu saute chopped onions and turmeric powder. Stir fry for a minute in high flame
In talimpu saute chopped onions and turmeric powder. stir fry for a minute in high flame

Step 7: Add brinjal slices and saute for a minute in medium flame

Step 8: Add salt to brinjal and stir fry for a minute




Step 9: Close the pan and let it cook for 5 minutes in low flame

Step 10: Open the lid and saute for a minute in low flame

Step 11: Add semi cooked chick peas to it. Stir fry for 2 minutes in medium flame

Step 12: Add fenugreek seeds powder prepared in step 4. Stir fry for 5-6 minutes





Step 13: Add soaked and filtered tamarind water, let it cook for 15 minutes in medium flame by stirring it occasionally


Step 14: Add coriander leaves to the curry and turn off the flame

Hot and tasty menthi karam vankayi is ready to serve :)

Menthi Karam Vankayi tastes good with hot steamed rice.
Menthi Karam Vankayi tastes good with hot steamed rice.






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