Menthi Vankaaya (Eggplant in Fenugreek Sauce)

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Menthi Vankaaya (Eggplant in Fenugreek Sauce)

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Menthi Vankaaya (Eggplant in Fenugreek Sauce)

Author: Chef

Time:

N/A

Difficulty:

N/A

Serving Size:

Servings: 3

Ingredients:

REQUIRED INGREDIENTS
1 pound baby eggplants
1 tablespoon tamarind paste
1/3 cup oil
1 teaspoon red chili powder
1/3 teaspoon turmeric
Salt, to taste

SET ONE
2 teaspoons coriander seeds
1/2 teaspoon fenugreek seeds
1 teaspoon black gram
1 teaspoon bengal gram
2 teaspoons sesame seeds
1 small piece asafoetida
2 teaspoons oil

Instructions:

1. In a skillet heat Set 2 on low heat while constantly stirring and when the black gram turns slightly brown remove from heat. Let cool and then powder.

2. To the above powder add salt, chili powder, turmeric, tamarind paste and a few drops of water and make into a semi-solid paste.

3. Wash eggplants, pat dry and then cut them into four, lengthwise, to 3/4 of their total length. Stuff a little of the above semi-solid paste into each eggplant and keep aside. Repeat for the remaining eggplants.

4. Heat oil in a wide, nonstick skillet and place all the above eggplants in it. Cook on medium heat while periodically turning them upside down. Cook until the eggplant is tender.

Preparation Time: 15 minutes
Cooking time: 20 minutes

Serving Ideas: Goes well with plain white rice.

Cuisine: Indian

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