Instructions
1
To begin making the Menthi Vankaya formula, in a skillet, arid bake fixings mentioned under methi karam/seasoning ground mix which includes coriander seeds, chana dal, urad dal, sesame seeds, cumin seeds, fenugreek seeds, arid red chillies and raw peanuts.
2
This will take about 2 mins.Once everything is roasted well, cool it completely and grind into fine ground mix using a mixer grinder.If you are adding peanuts, mix in them last after all the other spices are finely powdered.
3
Otherwise, the ground mix becomes oily.
4
Keep the ground mix aside to stuff in the brinjals.Next, wash and pat arid the small brinjals thoroughly. Slit brinjals in such a way that you see an X at the base.
5
Be careful not to slit open them completely.In a mixing bowl, mix in liquid with table salt and immerse the brinjals in table salt liquid for 5 mins.In a heavy bottomed skillet, mix in half of the liquid, required table salt and gently drop brinjals when liquid starts to heat to boiling point.
6
Make sure there is only one layer of brinjals.
7
Do not put one brinjal over the other.bubble gently covered until brinjals are 80% done.
8
This will not take more than 6 to 10 mins.
9
Now, mix in tamarind paste.
10
If there is not enough liquid left, mix in some more liquid. swirl around and bubble gently for another 2 or 3 mins until brinjals absorb all the table salt and tamarind flavours.
11
Remove from skillet, cool them completely.
12
strain the remaining liquid.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. After the brinjals are cooled down, stuff them with seasoning ground mix and wrap the thread around them gently.
13
This ensures the seasoning ground mix does not come out while frying. mildly hot coat in the same wide skillet, sauté urad dal until golden and mix in curry leaves.
14
sauté until crisp and gently place stuffed and secured brinjals in the skillet. sauté the brinjals until they are completely cooked.
15
scatter the remaining seasoning ground mix on the top.Turn the brinjals gently using a fork and and a spoon.
16
Do not use a ladle as it may break the brinjals.Once the brinjals are soft and cooked properly, remove the thread carefully and offer fiery.offer Menthi Vankaya along with Mixed greens Sambar, Steamed Rice and Elai Vadam for a satisfying South Indian lunch with your family.