Menthi Vankaya – Andhra Style Fenugreek Spiced Baingan Recipe
A delectable dish from the vibrant culinary tradition of Andhra Pradesh, Menthi Vankaya (Fenugreek Spiced Baingan) offers a harmonious blend of tender brinjals (eggplants) filled with a spice powder made from roasted lentils, aromatic seeds, and earthy tamarind. This rich, flavorful preparation is a perfect accompaniment for a traditional South Indian meal of steamed rice, mixed vegetable sambar, and elai vadam.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Baingan / Eggplant) | 10 small |
| Tamarind Paste (thick) | 2 tablespoons |
| Water | 1/4 cup |
| Salt | To taste |
| Sunflower Oil | 4 tablespoons |
| White Urad Dal (Split) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Chana Dal (Bengal Gram Dal) | 1 tablespoon |
| White Urad Dal (Split) | 1 tablespoon |
| Sesame Seeds (Til) | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Dry Red Chillies | 3 (adjustable) |
| Raw Peanuts (Moongphali) | 2 tablespoons (optional) |
Preparation Time:
- 10 minutes
Cooking Time:
- 10 minutes
Total Time:
- 20 minutes
Servings:
- 2 servings
Cuisine:
- Andhra
Course:
- Lunch
Diet:
- Vegetarian
Instructions:
-
Roasting the Spice Mix:
Start by dry roasting the spice ingredients for the Methi Karam (spice powder). In a pan, add the coriander seeds, chana dal, urad dal, sesame seeds, cumin seeds, fenugreek seeds, dry red chillies, and raw peanuts (if using). Roast them on medium heat for about 2 minutes until they become fragrant and lightly golden. Be sure not to burn them. -
-
Grinding the Spice Powder:
Once roasted, let the spices cool completely. Transfer the cooled spices into a grinder and pulse to a fine powder. If you are using peanuts, add them last to prevent the powder from becoming oily. Set the spice powder aside for later use. -
Preparing the Brinjals:
Thoroughly wash and pat dry the small brinjals. Slit each brinjal in an “X” shape at the base, but ensure the cuts do not go all the way through. The brinjals should still hold their shape. -
Soaking the Brinjals:
In a bowl, mix water and salt. Submerge the slitted brinjals in the salted water and let them soak for about 5 minutes. This helps to reduce any bitterness from the brinjals. -
Boiling the Brinjals:
In a heavy-bottomed pan, add half of the water and the required amount of salt. Once the water begins to boil, carefully drop the brinjals into the pan. Make sure they are arranged in a single layer, not overlapping each other. Cover the pan and cook for about 6 to 10 minutes, until the brinjals are 80% cooked. If necessary, add more water to ensure the brinjals cook in the steam. -
Adding Tamarind Paste:
After the brinjals are partially cooked, stir in the tamarind paste. If the pan is too dry, add more water. Let the brinjals simmer for another 2-3 minutes, allowing them to absorb the tangy tamarind and salty flavors. Once done, remove the pan from the heat and set the brinjals aside to cool down. Drain any excess water. -
Stuffing the Brinjals:
Take a regular sewing thread and cut it into 10-12 pieces, each measuring twice the diameter of the brinjals. Once the brinjals are cool, stuff them with the prepared spice powder. Carefully tie each stuffed brinjal with the thread to keep the spice mix secure inside. -
Frying the Stuffed Brinjals:
Heat sunflower oil in a wide pan over medium heat. First, add the urad dal and fry until golden. Then, add the curry leaves and fry until crisp. Next, gently place the stuffed brinjals into the pan. Fry them on medium heat, turning occasionally, until they are completely cooked and browned on all sides. Be gentle when turning the brinjals; use a fork and spoon to avoid breaking them. -
Finishing Touch:
Once the brinjals are soft and well-cooked, sprinkle the remaining spice powder over them for an extra flavor boost. Remove the thread from each brinjal carefully and serve hot.
Serving Suggestions:
Menthi Vankaya pairs perfectly with Mixed Vegetable Sambar, Steamed Rice, and Elai Vadam for a traditional Andhra lunch. This dish offers a wonderful balance of spice, tanginess, and umami, making it an ideal accompaniment for any festive meal or family gathering.
Notes:
- Variations: You can adjust the level of spice by modifying the number of dry red chillies used in the spice powder. For a milder version, reduce the number of chillies or use a mild variety.
- Peanuts: Raw peanuts are optional, but they lend a rich texture and nutty flavor to the dish. If you prefer a smooth spice mix, you may omit them.
- Cooking Tip: If you prefer crispy brinjals, you can shallow fry the stuffed brinjals instead of cooking them covered in the pan.
This Menthi Vankaya is a true testament to the art of Andhra cooking, bringing out the best of local spices and traditional techniques. Its tangy, spicy profile makes it a favorite in many South Indian households. Serve it alongside rice and sambar for a delightful, full meal that your family will love!
