South Indian Fenugreek Eggplant (Menthi Vankaya)
Okay so Menthi Vankaya is definitely not the most beautiful dish, but it’s absolutely one of the most delicious! According to my mother in law (Attamma), every household where she is from has their own variation of this dish. The spice powder used to make this dish contains various lentils which absorb water while cooking and form a paste. I often eat menthi vankaya on it’s own, but my father-in-law (Mamayya) is a traditionalist and tells me I shouldn’t eat it without rice 😅.
South Indian Fenugreek Eggplant (Menthi Vankaya)
- 1 tbsp cooking oil
- 3 japanese eggplants (chopped into fry-like shape)
- ½ cup menthi podi (fenugreek powder)
- 2-3 cups water
- 1 tbsp tamarind (optional)
- salt to taste
In a bowl, combine the eggplant and menthi podi until the eggplant is lightly coated.
Heat the cooking oil on medium heat in a pot or wok. Choose a cooking vessel that has a lid.
Add the contents of the bowl to the wok, including the extra powder. Also add about a half cup of water.
Toss the ingredients of the wok and cover.
Repeat the process of adding water, tossing the ingredients, covering, and letting the eggplant sit until the eggplant becomes soft. The menthi podi should become more of a paste on the eggplant. This might take 10-15 minutes.
After the eggplant has reduced, uncover and cook everything for a few more minutes to crisp up some of the edges.
Salt to taste.
