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Menthi Vankaaya (Eggplant in Fenugreek Sauce)

Menthi Vankaaya (Eggplant in Fenugreek Sauce) is built on Required Ingredients, Baby Eggplants, Tamarind Paste, Oil, and Red Chili Powder. About 15 min from start to finish for 3. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• Required Ingredients
• 1 lb
• 1 tbsp
• 1/3 cup
• 1 tsp
• 1/3 tsp
• 2 tsp
• 1/2 tsp
• 1 tsp
• 1 tsp
• 2 tsp
• 1
• 2 tsp

Method (preview)

1. 1

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

2. 2

   Let cool and then powder.

3. 3

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

4. 4

   Wash eggplants, pat dry and then cut them into four, lengthwise, to 3/4 of their total length.

5. 5

   Stuff a little of the above semi-solid paste into each eggplant and keep aside.

6. 6

   Repeat for the remaining eggplants.

7. 7

   Heat oil in a wide, nonstick skillet and place all the above eggplants in it.

8. 8

   Cook on medium heat while periodically turning them upside down.

9. 9

   Cook until the eggplant is tender.

10. 10

    Serving Ideas: Goes well with plain white rice.