Menthi Vankaya (Brinjal and Fenugreek leaves curry)
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.
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
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Take a pan fry channa dal, urad dal and coriander seeds and keep aside also fry green chilies and fenugreek leaves and keep aside.
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Now grind all the above along with coconut and ginger piece and keep aside.
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Now wash and slit the brinjals into four parts like a cup so the masala can be stuffed.
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Now take the masala and stuff the brinjals with it.
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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.
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Add 1/2 glass water mix and close with lid and cook till the brinjals are cooked.
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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.
