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Methi vankaya


By Baskar (Visit website)

(2.00/5 - 1 vote)





Recipe type: Starter

Number of serving: 1

Preparation time: 15 Minute(s)

Cook time: 30 Minute(s)

Difficulty: Very Easy




Ingredients:

Tender purple brinjal: 200gms

Groundnut oil: 15ml

Salt to taste

For making powder:

Bengal gram dal 8gms

Split black gram: 10gms

Whole coriander seeds: 5 gms

Dry Gunturu Chillies: 5gms

Methi seeds: 2 gms

Grated coconut: 15gms

Asafoetida 1gm. Salt to taste
   Preparation:

Slit the brinjal into quarters. Add some groundnut oil to the powder (made after roasting all the ingredients) and stuff it in the brinjal.

Take a wide bottomed vessel and pour oil.

Place all the brinjals inside separately and ensure they do not touch each other. When the outer skin of the brinjals turns brown in colour, add water and cover with a lid.

Remove lid after four minutes and overturn and cook for another four minutes.

After the brinjals turn soft, sprinkle the remaining powder.

Now the Telugu (vankaya means brinjal) dish is ready to be served hot.

Credit to Chef.Palani Murugan, LiBa's Multicuisine Restaurant, Vijay Foodcourt,
9 Reynolds Road, trichy.
Visit
http://libastrichy.blogspot.com




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By Baskar (Visit website)



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Internet users evaluation :


I dont' know what brinjal is. I'm I don't know what 200gms, 15 ml, da; 8gms mean. I don't know what split black gram is, don't know what 10gms means, don't know what methi seeds are. Don't know how much grated coconut 15 gms is. don't know what Asafoetida is. It's an interesting recipe, but the measurements are all wrong, and I'm ont able to make it. Don't even know what this recipe's ethnicity is.
California John | Posted the 02/09/2010 17:53:31

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