Indian Cuisine India Kitchen Food Recipe

Menthi Vankaaya

(Eggplant In Fenugreek Sauce)

Preparation Time: 15 minutes

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Cooking Time: 20 minutes

Serves: 3

Required Ingredients:

Baby Eggplants — 1 pound

Tamarind Paste — 1 tbsp.

Oil — 1/3 cup

Red Chili Powder — 1 tsp.

Turmeric — 1/3 tsp.

Salt to Taste

Set 1

Coriander Seeds — 2 tsp.

Fenugreek seeds — 1/2 tsp.

Black Gram — 1 tsp.

Bengal Gram — 1 tsp.

Sesame Seeds — 2 tsp.

Asafoetida — a small piece

Oil — 2 tsp.

Directions

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.

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

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

Heat oil in a wide, non-stick 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.

Goes well with plain white rice.

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