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Vankaaya Menthi Kaaram Recipe

Vankaaya Menthi Kaaram is a popular Indian Side-Dish
Author :
On :
Tuesday, 8 August, 2017
Category :
Kid-Friendly Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 2 cups - Eggplant, cubed
  • Tamarind, gooseberry sized (soaked in little water for some time)
  • A pinch of Turmeric powder
  • 2 or 3 tsp - Black gram (Minappappu, Urad Dal)
  • 1/2 tsp - Fenugreek seeds (Menthulu, Methi)
  • 3 - Dry Red Chillies
  • 1/2 tsp - Mustard Seeds
  • 3 tsp - Oil
  • Salt
  • How to Make Vankaaya Menthi Kaaram:

    1. Extract juice from the soaked tamarind and pour it in a pan.
    2. To this add the eggplant pieces, salt, turmeric and cover and cook on a medium flame until it comes to a boil and eggplant absorbs the tamarind water and becomes dry and soft.
    3. While the eggplant pieces are cooking, heat another pan and add some oil.
    4. To this add black gram, fenugreek seeds, mustard seeds, red chillies and fry until they turn golden brown in colour.
    5. Then grind this into a fine/coarse powder by adding little salt.
    6. Add this powder to the boiled eggplant pieces and mix well.
    7. Pour a little oil on top, cover and allow it to cook for 2 minutes.
    8. Keep the flame on low.
    9. Finally turn off the flame and enjoy the yummy eggplant curry with steaming hot rice.
    10. Recipe courtesy: Uma Priya


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