Eggplant - Green Peas Curry / Vankaya Batani Koora / Baingan Matar Sabzi (Stove Top, Instant Pot methods)
Eggplant (Aubergine) Green Peas Curry, is a South Indian Andhra style Vegan Curry with jumbo or baby eggplant & green peas. Recipe below has step wise pics, tips for both Instant Pot & Stove Top Methods.
Equipment
- 1 Blender/Grinder/Mixie.
- 1 Frying pan (for stove-top method)
- 1 Instant Pot or Electric Pressure Cooker (for IP method)
Ingredients
- 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:
- 1 teaspoon Mustard Seeds
- 1 teaspoon Jeera / Cumin seeds
- 3 count Dry Red Chillies
- ¼ teaspoon Sesame Seeds (optional)
- ½ teaspoon Urad Dal
- ½ teaspoon Chana Dal
- 10 count Curry Leaves (optional)
Instructions
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 Eggplant Green Peas Vegan Curry (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 Eggplant Green Peas Curry (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!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS!