Menthi Vankaya Recipe - Andhra Style Fenugreek Spiced Baingan

Step 1: To begin making the Menthi Vankaya recipe, in a pan, dry roast ingredients mentioned under methi karam/spice powder which includes coriander seeds, chana dal, urad dal, sesame seeds, cumin seeds, fenugreek seeds, dry red chillies and raw peanuts

Step 2: This will take about 2 minutes

Step 3: Once everything is roasted well, cool it completely and grind into fine powder using a mixer grinder

Step 4: If you are adding peanuts, add them last after all the other spices are finely powdered

Step 5: Otherwise, the powder becomes oily

Step 6: Keep the powder aside to stuff in the brinjals

Step 7: Next, wash and pat dry the small brinjals thoroughly

Step 8: Slit brinjals in such a way that you see an X at the base

Step 9: Be careful not to slit open them completely

Step 10: In a bowl, add water with salt and immerse the brinjals in salt water for 5 minutes

Step 11: In a heavy bottomed pan, add half of the water, required salt and gently drop brinjals when water starts to boil

Step 12: Make sure there is only one layer of brinjals

Step 13: Do not put one brinjal over the other

Step 14: Cook covered until brinjals are 80% done

Step 15: This will not take more than 6 to 10 minutes

Step 16: Now, add tamarind paste

Step 17: If there is not enough water left, add some more water

Step 18: Mix and cook for another 2 or 3 minutes until brinjals absorb all the salt and tamarind flavours

Step 19: Remove from pan, cool them completely

Step 20: Drain the remaining water

Step 21: In the meantime, take a regular sewing thread, measure the length equal to twice the diameter of brinjals and cut into 10 or 12 pieces

Step 22: After the brinjals are cooled down, stuff them with spice powder and wrap the thread around them gently

Step 23: This ensures the spice powder does not come out while frying

Step 24: Heat oil in the same wide pan, fry urad dal until golden and add curry leaves

Step 25: Fry until crisp and gently place stuffed and secured brinjals in the pan

Step 26: Fry the brinjals until they are completely cooked

Step 27: Sprinkle the remaining spice powder on the top

Step 28: Turn the brinjals gently using a fork and and a spoon

Step 29: Do not use a ladle as it may break the brinjals

Step 30: Once the brinjals are soft and cooked properly, remove the thread carefully and serve hot

Step 31: Serve Menthi Vankaya along with Mixed Vegetable Sambar, Steamed Rice and Elai Vadam for a satisfying South Indian lunch with your family