Menthi Karam Vankayi

Menthi Karam Vankayi is a traditional South Indian curry made with brinjals (eggplants) and a flavorful fenugreek seed spice powder. This unique dish, prepared by Mrs. Mani, combines the slight bitterness of fenugreek seeds with the rich texture of brinjals, enhanced by the addition of chickpeas that add a delightful crunch and protein boost. This curry pairs wonderfully with steamed rice and rotis, making it a versatile addition to any meal. Follow these step-by-step instructions to bring the authentic taste of Menthi Karam Vankayi to your kitchen.

Soaking time: 6 hours
Preparation time: 10 minutes
Cooking time: 30 minutes
Course: Main
Serves: 4-5
Main ingredients: Brinjal and chickpeas
Bowl measurement: 1 bowl = 250 ml

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Prepare the Tamarind Pulp
• Step 2: Prepare the Brinjal
• Step 3: Roast the Fenugreek Seeds
• Step 4: Roast the Mustard Seeds
• Step 5: Roast the Dry Red Chillies
• Step 6: Prepare the Fenugreek Spice Powder
• Step 7: Prepare the Tempering (Talimpu)
• Step 8: Add Remaining Tempering Ingredients
• Step 9: Sauté Onions with Turmeric
• Step 10: Add Brinjal Slices
• Step 11: Season with Salt
• Step 12: Cook the Brinjal
• Step 13: Stir the Brinjal
• Step 14: Add Semi-Cooked Chickpeas
• Step 15: Add Fenugreek Spice Powder
• Step 16: Add Tamarind Water and Cook
• Step 17: Garnish and Serve

Ingredients

Brinjal (Eggplant): 1/2 kg

Soaked and semi-cooked chickpeas: 100 grams (soaked for 6 hours)

Onion: 1, chopped

Tamarind: Lemon-sized ball

For Fenugreek Spice Powder:

• Mustard seeds: 1 tbsp
• Fenugreek seeds: 1 tbsp
• Dry red chillies: 6-8

Chopped coriander leaves: A few sprigs

For Tempering (Talimpu/Tadka):

• Dry red chilli: 1
• Bengal gram (Chana dal): 1/2 tbsp
• Black gram (Urad dal): 1/2 tbsp
• Mustard seeds: 1/4 tbsp
• Cumin seeds: 1/2 tbsp
• Garlic pods: 2-3, crushed

Curry leaves: A few

Turmeric powder: 1/4 tbsp

Salt: 1/2 tbsp (or as per taste)

Oil: 2-3 tbsp

Procedure

Step 1: Prepare the Tamarind Pulp

Soak the lemon-sized tamarind in 1 bowl of warm water for about 15 minutes. Once softened, extract the pulp by squeezing the tamarind and straining it to remove any seeds or fibers. Set the tamarind water aside.

Step 2: Prepare the Brinjal

Wash the brinjals thoroughly and cut them into medium-sized slices. Immediately place the slices into a bowl of water with a pinch of salt to prevent them from discoloring due to oxidation.

Step 3: Roast the Fenugreek Seeds

In a dry pan over low flame, roast the fenugreek seeds for about a minute until they turn slightly golden and release a mild aroma. Be careful not to burn them.

Step 4: Roast the Mustard Seeds

Add the mustard seeds to the same pan and roast them along with the fenugreek seeds for another 30 seconds over medium flame. Keep stirring to avoid burning.

Step 5: Roast the Dry Red Chillies

Add the dry red chillies to the pan and roast them with the seeds over low flame for about a minute until they become crisp. Turn off the flame and let the mixture cool down to room temperature.

Step 6: Prepare the Fenugreek Spice Powder

Once the roasted seeds and chillies have cooled, transfer them to a blender or spice grinder. Grind them into a fine powder. This fenugreek spice powder will add a unique flavor to the curry. Set it aside.

Step 7: Prepare the Tempering (Talimpu)

In a large pan or kadai, heat 2-3 tablespoons of oil over medium flame. Add the Bengal gram (chana dal) and sauté for a minute until it starts to turn golden.

Add the black gram (urad dal) and continue to sauté until both dals are golden brown.

Step 8: Add Remaining Tempering Ingredients

Add 1/4 tablespoon of mustard seeds to the pan. When they start to splutter, add the cumin seeds and stir for a few seconds.

Add the split dry red chilli and sauté for a few seconds.

Add the crushed garlic pods and sauté until they turn light brown and release their aroma.

Add the curry leaves and sauté for a few seconds until they become crisp. The tempering is now ready.

Step 9: Sauté Onions with Turmeric

Add the chopped onions to the tempering along with 1/4 tablespoon of turmeric powder. Increase the flame to high and stir-fry for about a minute until the onions turn translucent.

Step 10: Add Brinjal Slices

Drain the soaked brinjal slices and add them to the pan. Sauté over medium flame for about a minute, ensuring they are well coated with the spices.

Step 11: Season with Salt

Add 1/2 tablespoon of salt (or as per taste) to the brinjal and stir-fry for another minute. This helps the brinjal to absorb the flavors.

Step 12: Cook the Brinjal

Cover the pan with a lid and let the brinjal cook for about 5 minutes over low flame. This allows the brinjal to become tender.

Step 13: Stir the Brinjal

Open the lid and give the brinjal a good stir over low flame. Ensure it's not sticking to the pan.

Step 14: Add Semi-Cooked Chickpeas

Add the soaked and semi-cooked chickpeas to the pan. Stir-fry over medium flame for about 2 minutes to combine the flavors.

Step 15: Add Fenugreek Spice Powder

Add the prepared fenugreek spice powder to the pan. Mix well to ensure the powder coats the brinjal and chickpeas evenly. Stir-fry over medium flame for 5-6 minutes.

Step 16: Add Tamarind Water and Cook

Pour the tamarind water into the pan. Stir well to combine all the ingredients. Let the curry simmer over medium flame for about 15 minutes, stirring occasionally to prevent sticking. This allows the brinjal and chickpeas to absorb the tangy tamarind flavor.

Step 17: Garnish and Serve

Add freshly chopped coriander leaves to the curry and give it a final stir. Turn off the flame. Your hot and flavorful Menthi Karam Vankayi is now ready to serve.

Serve the hot and tasty Menthi Karam Vankayi with steamed rice or rotis. The combination of tender brinjal, tangy tamarind, and aromatic spices makes this dish a delightful addition to any meal.

Menthi Karam Vankayi tastes exceptionally good with hot steamed rice.

Enjoy this authentic South Indian delicacy with your family and friends. The unique blend of spices and textures in Menthi Karam Vankayi offers a flavorful and wholesome meal experience. Don't forget to share your cooking adventures and spread the joy of this traditional recipe!