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Home > Categories > Food and Beverages > Cooking > Ammas Recipes
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MENTHI VANKAAYA (EGGPLANT IN FENUGREEK SAUCE)

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Preparation time ([days] hrs:min): 00:15
Cooking time ([days] hrs:min): 00:25
Number of servings: 4

List of ingredients: Calculate grocery list for multiple recipes
No. Ingredient Qty Measure Wt.(gms)
1 Baby eggplant 1/4 pound 114.75
2 Tamarind concentrate 1/4 tablespoon 3.75
3 Vegetable Oil 0.08 cup 22.69
4 Chili Powder (Red Chili Powder) 1/4 teaspoon 1.25
5 Turmeric (Haldi powder) 0.08 teaspoon 0.33
6 Salt   to taste 0.25
7 Coriander seeds 1/2 teaspoon 0.90
8 Fenugreek Seeds (Methi seeds) 1/8 teaspoon 0.46
9 Split Black Gram (Urid dal, Urad dal, Minapappu) 1/4 teaspoon 1.04
10 Channa Dal (Split bengal gram) 1/4 teaspoon 1.04
11 Sesame seeds 1/2 teaspoon 1.50
12 Hing powder (Asafoetida, Inguva, Hing)   pinch 0.25
13 Vegetable Oil 1/4 teaspoon 1.38

Cooking procedure:
In a skillet heat the following on low heat while constantly stirring: Coriander seeds, fenugreek seeds, black gram, bengal gram, sesame seeds, asafoetida and oil. When the black gram turns slightly brown, remove from heat. Let cool and then powder. It will look like a crumbly powder because of the oil.

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

Wash eggplants, pat dry and then cut them into four, lengthwise, to threefourth's of their total length. Stuff a little of the above semi solid paste into each eggplant and keep aside. Repeat for the remaining eggplants.

Heat oil in a wide, non-stick skillet and place all the above eggplants in it. Cook on medium heat while periodically turning them to cook evenly. Cook until the eggplant is tender.
Any additional information:
Goes well with plain white rice.

 




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