Recipe Cooked, Photographed and Written by Praveena
PrepTime:10 mins CookTime:Given Below Cuisine:Indian
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In Telugu Cuisine (one of the South Indian Cuisine), Brinjal/Vankaya is considered as the ‘King of Vegetables’. The main reason behind being , its diverse ability to blend with any other vegetable. And the second one is that the ease it gives while cooking.
Basically this curry comes under spicy side dish category, but you can adjust the spice as per your desired consistency. Just reduce the green chillies and ginger which should be fine.
Health Benefits of Eggplant / Brinjal
Brinjal / Eggplants are mainly low in carbs, nutrient dense, calorie poor food, so its great vegetable to help you loose weight. They are rich in fiber, potassium, Vitamin B 6.Hence, it lowers the risk of heart disease. One cup of eggplant / brinjal contains only 8 gm of carbohydrates. (info from internet).
This is the first of recipes of Brinjal/Eggplant that I have on my blog. Keep checking for more.
Adding this recipe to my collection of Weight Loss Food / Low Carb Recipes
You can see this curry as a side dish in the below Simple South Indian Festive Thali
Weight loss recipes collection⇒ Weight Loss Food / Low Carb Recipes
My Curry Recipes Collection⇒ Curry / Koora / Stir Fry
Dal recipes collection⇒ Dal / Pappu / Lentil Stew
Related Posts with ‘Eggplant’ / ‘Brinjal’⇒
- Gutti Vankaya Koora / Stuffed Brinjal Curry (Semi Dry)
- Stuffed Brinjal Dry Curry / GuttiVankaya Podi Koora
- Vankaya Podi Koora / Eggplant Dry Curry (Air fryer, Stove top)
- Roasted Eggplant Stew / Vankaya Pulusu Pachadi (Air Fryer, Stove top)
- Brinjal/ Baby Eggplant/ Vankaya – 10
- Large fat eggplant – 1
- Frozen Green Peas – 1 cup
- Salt – 2 teaspoons
- Green Chillies – 7 to 8 (small size)
- Coriander – 1 bunch / 7 to 8 twigs
- Ginger – 1 small piece
- Cooking Oil – 3 tablespoon
- Turmeric – ¼ teaspoon
- Water – ¼ cup
Ingredients for Tempering :
- Mustard Seeds – ½ teaspoon
- Jeera / Cumin seeds – ½ teaspoon
- Dry Red Chillies – 3
- Sesame Seeds – ¼ teaspoon (optional)
- Urad Dal – ½ teaspoon (optional)
- Chana Dal – ½ teaspoon (optional)
- Green Chillies
Step wise pics Procedure for ‘Brinjal green peas curry / vankaya bataani koora’:
PREP WORK (common for both methods):
- Firstly, take the green chillies, ginger and coriander leaves in a blender / spice grinder. Pulse them to a coarse paste.
- Next, wash the brinjals / eggplant with water, cut the stalk off and cut each brinjal / eggplant into finger length pieces.
- Immediately, put the brinjal / eggplant pieces into a bowl of fresh water to prevent from getting dark in colour.
STOVE TOP METHOD(time:10 mins)
INSTANT POT METHOD(time:5mins)
- You can follow the same recipe for any variety of brinjal / eggplant.
- Take care that the brinjal pieces while you cut should immediately be put in cold water, for the pieces not to turn dark in colour with exposure to air.
- Adjust the salt and spice according to your taste.
- This is a storage friendly curry. Put it in an air tight container and store it in fridge for up to a week. Warm it up before serving.
- The taste of this, brinjal green peas curry / vankaya bataani koora, is spicy as it has the ginger + green chillies combo.
- We had it along with rice and a less spicy plain dal / lentils, to balance the taste.
- This is a semi gravy curry, hence it suits as a side for chapati, roti, paratha as well.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Eggplant / Brinjal – Green Peas Curry
- Frying pan (for stove-top method)
- Instant Pot or Electric Pressure Cooker (for IP method)
- 10 count Brinjal/ Baby Eggplant / Vankaya (or 1 large fat eggplant)
- 1 cup Frozen Green Peas
- 2 teaspoons Salt (or as per taste)
- 7 count Green Chillies (small size) (or as per taste)
- 7 to 8 twigs Coriander
- 1 piece Ginger
- 3 tablespoons Cooking oil
- ¼ teaspoon Turmeric Powder
- ¼ cup Water
Ingredients for tempering:
- ½ teaspoon Mustard Seeds
- ½ teaspoon Jeera / Cumin seeds
- 3 count Dry Red Chillies
- ¼ teaspoon Sesame Seeds (optional)
- ¼ teaspoon Urad Dal (optional)
- ¼ teaspoon Chana Dal (optional)
PREP WORK(common to both methods):
- Take the green chillies, ginger and coriander leaves in a blender / spice grinder. Pulse them to a coarse paste.
- Wash the brinjals / eggplant with water, cut the stalk off and cut each brinjal / eggplant into finger length pieces. Immediately, put the brinjal / eggplant pieces into a bowl of fresh water to prevent from getting dark in colour.
STOVE-TOP METHOD (time:10mins)
- Put a medium sized frying pan on stove top under medium flame. Add the oil and let it heat. Then add 'Ingredients for tempering'. Saute them.
- Take the bowl of brinjal pieces, transfer only the pieces, by gently squeezing them between your fingers. Add the salt and turmeric powder too.
- Mix up everything , add ¼ cup of water and close with lid. Let the eggplant pieces cook and soften,this might take 7-8 mins. Then add the frozen green peas.
- Open the lid, check if the pieces are cooked or not. If so, add the ground paste of Gi+Gr+Co to the pan.
- Mix up everything gently but thoroughly. Do not close with lid, let the water in the pan evaporate completely. Switch off. Done!
INSTANT POT METHOD(time:5 mins)
- Switch the gadget ON, set to SAUTE mode. Add the oil and 'Ingredients for tempering'. Saute them until they splutter.
- Strain the water, transfer only the pieces. Add the salt, turmeric powder & half of ¼ cup of water. Give a mix, close the lid. Set to PRESSURE COOK mode, under HIGH PRESSURE for 2 mins with valve sealed.
- Open the lid with Quick release (QPR) / Natural release (NPR). Add the ground spice mix and frozen green peas.
- Set to SAUTE mode, gently mix up everything. Switch off after 2 mins, when the water evaporates & the curry thickens to desired consistency. Done!
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