Menthi Karam Vankayi


Recipe prepared by Smt Mani Kumari
*****
Article written by Lakshmi Aparna



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
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6 hours Soaked and semi cooked chick peas (vudakapettina kabuli senagalu): 100 grams
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Onion (vullipaya, pyaz): 1
2017 02 06 18 00 41 Onion

Tamarind (chintapandu, imli): Lemon size
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Mustard seeds (aavalu, rai): 1 tbsp
Fenugreek seeds (menthulu, methi): 1 tbsp
Red chillies (endumirapa, sukhee lal mirch): 6-8
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Chopped coriander leaves (kothimeera, dhaniye ke pathe): Few
2017 02 06 20 53 27 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
2017 02 06 21 00 35 Spices

Curry leaves (karivepaku, kari patte): Few
2017 02 06 22 54 42 Curry Leaves

Turmeric powder (pasupu, haldi): 1/4 tbsp
2017 02 06 22 58 17 Turmeric

Salt (uppu, namak): 1/2 tbsp
2017 02 06 22 59 24 Salt

Oil (nune, tel): 2-3 tbsp
2017 02 06 23 02 15 Oil



Procedure

Soak and filter tamarind in 1 bowl water
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Step 1: Clean and cut brinjal into slices. Soak them in a salt added water, doing so brinjal will not change its colourIMG 9357

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Step 2: Stir fry fenugreek seeds for a minute in low flame
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Step 3: Add mustard seeds and stir fry for 1/2 minute in medium flame
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Step 3: Add and stir fry 6 dry red chillies for a minute in low flame
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Turn off the flame and let it cool down to room temperature

Step 4: Blend the roasted seeds into powder
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Step 5: For taalimpu (tempering), heat 2-3 tbsp oil

In medium flame add and saute bengal gram (senaga pappu, chana dal),
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black gram (minapappu, urad dal),
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Mustard seeds (aavalu, rai). When mustard seeds make crackling sound add,
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Cumin seeds (jeelakarra, jeera),
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Dry red chilly split (endumirapa, laal mirch),
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Add garlic pods (velulli rebbalu, lahsun)
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Finally curry leaves (karivepaku, kari patte)
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Tempering spices ends


Step 6: In talimpu saute chopped onions and turmeric powder. Stir fry for a minute in high flame
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Step 7: Add brinjal slices and saute for a minute in medium flame
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Step 8: Add salt to brinjal and stir fry for a minute
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Step 9: Close the pan and let it cook for 5 minutes in low flame
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Step 10: Open the lid and saute for a minute in low flame
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Step 11: Add semi cooked chick peas to it. Stir fry for 2 minutes in medium flame
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Step 12: Add fenugreek seeds powder prepared in step 4. Stir fry for 5-6 minutes
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Step 13: Add soaked and filtered tamarind water, let it cook for 15 minutes in medium flame by stirring it occasionally
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Step 14: Add coriander leaves to the curry and turn off the flame
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Hot and tasty menthi karam vankayi is ready to serve :)
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Menthi Karam Vankayi tastes good with hot steamed rice.
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