Brinjal Green Peas Curry / Vankaya Bataani Koora

Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   CookTime:Given Below    Cuisine:Indian

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Table of Contents⇓     RecipeCard⇓

Vankaya Batani Koora also known as Eggplant (Aubergine) & Green Peas Indian Vegan Curry, basically comes under spicy side dish category, but you can adjust the spice as per your desired consistency. Just reduce the quantity of green chillies and ginger which should be fine.

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.

Come on then, lets learn how to make this simple wet curry recipe, which I learnt from my beloved Amma (Mother) 🙂

Table of Contents:

Click to Expand / Collapse

1. How to serve, ‘Vankaya / Brinjal (Eggplant) & Green Peas Curry’:
2. Other recipes from my blog:
3. Step wise pics Procedure for ‘Brinjal Green Peas Curry / Vankaya Bataani koora (Stove Top, Instant Pot Methods)’:
4. Prep Work:
5. Eggplant Green Peas Curry on Stove Top:
6. Instant Pot Eggplant Green Peas Indian Curry:
7. Tips & Storage:
8. Result:
9. Recipe Card & Print:

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How to serve, ‘Vankaya / Brinjal (Eggplant) & Green Peas Curry’:

Brinjal Green Peas Curry / Vankaya Batani Koora, is best when served as an accompaniment for steamed white rice. 

You can see this curry as a side dish in the below Simple South Indian Festive Thali 

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 other option would be to serve as a side for chapati, roti, phulka, as well

Other recipes from my blog:

Low Calorie recipes collection⇒  Weight Loss Food / Low Carb Recipes

Curry Recipes Collection⇒  Curry / Koora / Stir Fry

Dal recipes collection⇒   Dal / Pappu / Lentil Stew

Related Posts:

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Ingredients:

• Brinjal/ Baby Eggplant/ Vankaya – 10 
•        (or)
• Large fat eggplant – 1
• Frozen Green Peas – 1 cup
• Salt – 2 teaspoons (as per taste)
• Green Chillies –  7 to 8 (small size)
• Fresh Coriander / Cilantro – 1 bunch / 7 to 8 twigs
• Root Ginger – 1 small piece
• Cooking Oil – 3 tablespoon
• Turmeric powder – ¼ teaspoon
• Water – ¼ cup

Ingredients for Tempering :

• Mustard Seeds – 1 teaspoon
• Jeera / Cumin seeds – 1 teaspoon
• Dry Red Chillies – 3
• Sesame Seeds – ¼ teaspoon (optional)
• Urad Dal – ½ teaspoon 
• Chana Dal – ½ teaspoon 
• Curry Leaves – 10 (optional)

Special Ingredients:

• Green Chillies
• Ginger
• Coriander

Step wise pics Procedure for ‘Brinjal Green Peas Curry / Vankaya Bataani koora (Stove Top, Instant Pot Methods)’:

Prep Work:

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.

Eggplant Green Peas Curry on Stove Top:

Put a medium sized frying pan on stove top under medium flame.

Add the oil and let it heat. Then add ‘Ingredients for tempering’. Sauté 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. 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 Eggplant Green Peas Indian Curry:

Switch the gadget ON, set to SAUTE mode for 2 mins. Add the oil and ‘Ingredients for tempering’. Sauté 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.

Transfer the curry into a serving dish. Done!!

Tips & Storage:

• 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.
• Storage: 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.

Result:

• The taste of this, brinjal green peas curry / vankaya bataani koora, is spicy as it has the ginger + green chillies combo.
• The eggplant lends a creamy and melt-in-your-mouth texture, while the peas add a touch of sweetness and freshness to the curry.
• While the tempering of mustard seeds and curry leaves enhances the overall flavour profile.
• It tasted amazing as an accompaniment with steamed plain rice as shown in pic.

Recipe Card & Print:

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