Vankaaya Menthi Kaaram

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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

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