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Brinjal – Green Peas Curry / Vankaya -Bataani Koora

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   CookTime:15 mins    Cuisine:Indian

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.

Health Benefits of Eggplant / Brinjal

Brinjals/Eggplants are rich in fiber, potassium, vitamin B-6 , hence it lowers the risk of heart disease. Itsa low-carb, nutrient-dense, calorie-poor food , so its a great food to help you lose weight. One cup of eggplant/brinjal contains only 8gm of carbohydrates (info from internet).
This is the first recipes of Brinjal/Eggplant that I have on my blog. Keep checking for more.
Above South Indian style Festive Platter has this curry part of it. Link for full
platter details⇒  Simple South Indian Festive Thali
Before starting to cook, don’t forget to see the Tips mentioned at the end.

My Curry Recipes Collection⇒  Curry / Koora / Stir Fry

Dal recipes collection⇒   Dal / Pappu / Lentil Stew

Related Posts⇒ 

  1. Gutti Vankaya Koora / Stuffed Brinjal Curry (Semi Dry)
  2. Stuffed Brinjal Dry Curry / GuttiVankaya Podi Koora

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  • Brinjal/Eggplant/Vankaya – 10
  • Green Peas – 1 cup
  • Salt – 3 teaspoons
  • Green Chillies – 12
  • Coriander – 1 bunch / 7 to 8 twigs
  • Ginger – 1 small piece
  • Cooking Oil – 3 tablespoon
  • Turmeric – ½ teaspoon
  • Water – ½ cup

Ingredients for Tempering :

  • Mustard Seeds – ½ teaspoon
  • Jeera / Cumin seeds – ½ teaspoon
  • Dry Red Chillies – 3

Special Ingredients:

  • Green Chillies
  • Ginger
  • Coriander

Step wise pics Procedure for Brinjal green peas curry / vankaya batani koora:

  • Firstly, wash the brinjal with water , cut them into small finger length pieces.
  • Immediately, put the brinjal pieces into a bowl of cold water.
  • Now, put a medium sized frying pan on the stove top under medium flame.
  • Add the oil and let it heat.
  • Then add all the ‘Ingredients for tempering’ into the oil. Sautee them.
  • Take the bowl of brinjal pieces, put only the pieces into the pan, by gently squeezing the pieces between your fingers. 
  • Add the salt and turmeric powder too.
  • Mix up everything , add ½ cup of water and close the pan with lid.
  • Let the brinjal / eggplant pieces cook and soften,this might take 7-8 mins.
  • Add the green peas into the pan and close the lid.
  • In the meanwhile, take the green chillies,chopped ginger and coriander leaves in a grinder and pulse them to a paste.
  • Open the lid of the pan, check if the brinjal / eggplant pieces are cooked or not.
  • Add the grind paste of Gi+Gr+Co to the pan.
  • Mix up everything gently, such that the ground spice paste is spread out throughout the pan.
  • Do not close the pan with lid, let the water in the pan evaporate completely.
  • At that stage switch the flame off. Done!!


  • 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.


  • The taste of this, brinjal green peas curry / vankaya batani koora, is spicy as it has the ginger + green chillies combo.
  • We had it along with rice and a less spicy dal/lentils, to balance the taste.
  • This is a semi gravy curry, hence it suits as a side for chapati, roti, paratha as well.

    Spicy and Delicious Curry ready to be served

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