Recipe Cooked, Photographed and Written by Praveena
Prep Time:10 mins Cooking Time: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 ablility to blend with any other vegetable. And the second one is that the ease it gives while cooking.
Before starting to cook, don’t forget to see the Tips which I mentioned at the end.
My Curry Recipes Collection⇒ Curry / Koora / Stir Fry
- 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
- Green Chillies
- 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. See pics below.
- Add the salt and turmeric powder too.
- Mix up everything , add ½ cup of water and close the pan with lid.
- Let the brinjal pieces cook and soften,this might take 7-8 mins.
- Add the green peas into the pan and close the lid. See pics below.
- 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 pieces are cooked or not.
- Add the grind paste of Gi+Gr+Co to the pan. See pics below.
- Mix up everythign 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 immediatley 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 curry 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.
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