Menthi Karam Vankayi
Recipe prepared by Smt Mani Kumari
*****
Article written by Lakshmi Aparna
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
6 hours Soaked and semi cooked chick peas (vudakapettina kabuli senagalu): 100 grams
Onion (vullipaya, pyaz): 1
Tamarind (chintapandu, imli): Lemon size
Mustard seeds (aavalu, rai): 1 tbsp
Fenugreek seeds (menthulu, methi): 1 tbsp
Red chillies (endumirapa, sukhee lal mirch): 6-8
Chopped coriander leaves (kothimeera, dhaniye ke pathe): Few
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
Curry leaves (karivepaku, kari patte): Few
Turmeric powder (pasupu, haldi): 1/4 tbsp
Salt (uppu, namak): 1/2 tbsp
Oil (nune, tel): 2-3 tbsp
Procedure
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 colour
Step 2: 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
Step 3: 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
Step 5: For taalimpu (tempering), heat 2-3 tbsp oil
In medium flame add and saute bengal gram (senaga pappu, chana dal),
black gram (minapappu, urad dal),
Mustard seeds (aavalu, rai). When mustard seeds make crackling sound add,
Cumin seeds (jeelakarra, jeera),
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
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.
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