Vankaya Methi(fenugreek) Curry

Vankaya Methi(fenugreek) Curry

First time I made this, it was a failure. Later I learnt that trick is adding right amount of methi into this curry and it should cook for right amount of time, neither undercooked nor over cooked. The flavor of methi shouldn’t be dominating the flavor of brinjals and other spices.  Infact it should blend gently with all others.  So this time I made sure I added right amount of methi and it came out finger licking good. To make it all green green I used green brinjals. You can use any color, white, purple..kuch bhi chalega  .  Here is the recipe

INGREDIENTS 

Methi leaves :- 1 bunch

Ginger :- a small piece (about 10-20 gms)

Garlic:- 4-5 pods

Green chillies :- adjust (2-3)

Coriander leaves :- a bunch(we will use half bunch for grinding , half for garnishing)

Brinjals :- 1/2 kilo

Turmeric :- a pinch

Salt :- as required

Oil :- 2-3 teaspoons

Onions :- chopped ,a cup

For Tempering :-

Urad dal :- teaspoon

Chana dal :- teaspoon

Jeera :- 1 teaspoons

Musatrd seeds :- 1 teaspoon

Curry leaves :- 4-5

For Masala :-

Dhania (coriander seeds) :- a teaspoon

Chana dal :- a teaspoon

Urad dal :- a teaspoon

Dry chillies :- 1-2

Methi seeds (fenugreek seeds) :- 1 teaspoon

Dal chini :- very very small piece

METHOD :-

1. Dry roast all the masala ingredients except chana dal and urad dal ,(chana dal and urad dal need to be roasted in bit of oil to ensure they are roasted well) and make a nice powder of them
2. Heat oil in pan and sizzle all the tempering and add crushed curry leaves.
3. Grind together green chillies, ginger, garlic, half bunch coriander into smooth paste(do not add water) and add into the oil and fry well until raw smell goes off.
4. Add onions and close the lid for 2 min till onions turn transparent.
5. Add chopped brinjal, salt mix well and close the lid again.
6. For cooking brinjals take a plate with side walls as a lid so that you can fill the lid with water and close the pan with it. Trick is the steam emitting from the brinjals should be enough to cook them in the pan. In order to retain the steam in the closed pan we pour water over the lid
7. When brinjals appear half cooked and washed well, chopped methi leaves , turmeric and close the lid again and allow it to cook till brinjals and methi leaves are cooked well.
8. Add a pinch  of garam masala and masala powder we prepared and its done !! 
9. Garnish with coriander and serve hot