Menthi Vankaya (Brinjal and Fenugreek leaves curry)

Menthi Vankaya (Brinjal and Fenugreek leaves curry)

 

Menthi Vankaya
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Menthi Vankaya (Brinjal and Fenugreek Leaves Curry)

Egg plant is rich in manganese and folates and also has vitamin K and C. Fenugreek very rich in iron and B6 and potassium and proteins. so with mixture of these two you get a very nutritional dish with good taste.

Course Main Course
Cuisine Indian, South
Keyword Brinjal Fenugreek Curry vankaya menthi
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3

Ingredients

  • 1/4 kg Brinjals
  • 1 bunch Fenugreek Leaves
  • 5 Green Chillies
  • 1 tsp Coriander Seeds
  • 2 tbsp Desiccated Coconut
  • 1 tbsp Black Gram
  • 1 tbsp Channa Dal
  • 1 Ginger piece small
  • 3 tbsp Oil
  • 1/2 tsp Turmeric
  • 3/4 tsp Salt

Instructions

  1. Take a pan fry channa dal,  urad dal and coriander seeds and keep aside also fry green chilies and fenugreek leaves and keep aside. 

  2. Now grind all the above along with coconut and ginger piece and keep aside.

  3. Now wash and slit the brinjals into four parts like a cup so the masala can be stuffed.

  4. Now take the masala and stuff the brinjals with it.

  5. Then take a pan add oil and temper with (1/2 tsp of cumin and mustard seeds, 1 tsp of urad and channa dal and curry leave) once they start to splutter add the brinjals and left out masala and mix thoroughly and fry for 3 minutes.

  6. Add 1/2 glass water mix and close with lid and cook till the brinjals are cooked.

  7. Keep frying till the masala is golden brown and the oil starts to separate from the curry might take another 5 minutes, keep stirring occasionally. Garnish with coriander leaves and serve hot with rice or chapaties.