Brinjal Peas Curry | Vankaya Batani Koora

Andhra style Brinjal Peas Curry Recipe – made by simply stir-frying onions, brinjals, and peas with basic everyday spices. It is a semi-gravy curry, the thick sauce coats the vegetables. This side dish pairs well with rice or Indian flatbread.

Andhra cuisine offers a variety of flavorful and unique dishes featuring brinjal (eggplant) as a key ingredient. This makes them a staple vegetable in everyday cooking – be it a variation of the classic stuffed brinjal, basic stir fry, or curry (dry or wet).

This Andhra style brinjal and green peas is one of my grandmother’s most delicious recipes. Whatever dish my grandmother and mother made with this nutritious vegetable was always absolutely delicious. Using minimal ingredients, they would make extremely flavorful brinjal recipes.

brinjal peas curry

About Brinjal Peas Curry Recipe

A simple, quick, and delicious Andhra style Brinjal Peas Curry Recipe that can be made in under 30 minutes.

In South India, there are many different ways to make brinjal dishes and every household has its own secret recipe. I have already shared a few recipes with round and bulb-shaped brinjal. This time I wanted to share a recipe using long brinjals.

In the Telugu language, it is called Vankaya Batani Kura/Koora which translates to

Vankaya = Brinjal
Batani = Peas
Kura = Curry

Based on the season people like to add dried peas (white) or fresh green peas.

This version is frequently made by mom which she learned from her mother. It is one of my favorite brinjal recipes any given day.

Unlike most Indian curries, this recipe doesn’t require many spices or spice paste. The only spices are turmeric powder, red chili powder, coriander powder, and koora karam. I most often make stir-fry dishes by tweaking the spices each time I cook brinjal. Koora karam is a multi-purpose spice powder that gives it an additional flavor punch.

Adding peas adds a nice texture and also protein to the curry. If you have not tried this combination, do give it a try.

Reasons to try

Simple and easy.

Quick to put together.

Burst of flavors.

Minimal ingredients.

Versatile side dish.

An excellent option to add variety to your meals.

Vegetarian & Vegan.

Pro Tips

1. Choose fresh and firm brinjals: Select brinjals (eggplants) that are firm to the touch and have smooth, shiny skin. Avoid brinjals that are wrinkled or have blemishes, as they may not taste as good.

2. Prep and soak the brinjals: After washing the brinjals, remove the stem and cut them into small cubes or slices. To prevent discoloration and remove any bitterness, soak the cut brinjals in salted water for about 10-15 minutes before cooking. Drain the water before adding brinjals to the pan

3. Simmer with little water: Pour a little water into the pan to create a semi-gravy-like consistency. Cover the pan and let the mixture simmer for a few minutes until the peas are cooked through and the flavors meld together.

4. Cooking time: The cooking time may vary depending on the size and freshness of the eggplants. Ensure that the eggplants are cooked until they are tender and easily pierced with a fork.

5. Brinjal texture: If you prefer a softer texture, cook the eggplants for a longer duration. For a slightly firmer texture, reduce the cooking time.

Ingredients

Eggplants (brinjals): In this recipe, I prefer to use long slender purple brinjals.

If you can’t find these, feel free to use any variety of eggplants and cut them into thin slices.

Green peas: fresh or frozen green peas.

If you are using dried white peas, soak them for 8 hours and cook them until tender before adding to the curry.

Oil: Use any oil in this recipe.

Tempering: mustard seeds, cumin, and curry leaves.

Onions: A quintessential ingredient in Indian cooking, forms the base of the thick sauce.

Aromatics: ginger and garlic. I used homemade paste.

Spices: turmeric powder, red chili powder, coriander powder, and koora karam.

I used Aashirvaad brand koora karam. You can use any brand of spice powder.

Seasoning: salt.

How to make Brinjal Peas Curry (step-by-step)

Prep-work

1. Wash long purple brinjals. Cut the crowns off the eggplants and chop them into lengthwise pieces. Ensure that the thickness of the slices is uniform for even cooking.

Immediately put the brinjal slices into a bowl of fresh water to prevent them from getting dark in color.

2. Place a pan or kadhai on the stovetop over medium flame. Pour oil and let it heat. Once the oil is hot, add mustard seeds and cumin. Let them crackle.

3. Add finely chopped onions and curry leaves. Saute until the onions turn soft and lightly browned around the edges.

4. Add the sliced brinjals pieces and saute over medium until they change color.

Gently stir while sauteeing.

5. Add ginger garlic paste and turmeric powder. Saute for a few minutes until the raw aroma goes away.

6. Add the peas and saute for 30 seconds.

As frozen peas take less time to cook, I have added them at this stage. If you are using fresh peas, add them along with brinjal pieces.

7. Turn the flame to low and add salt, red chili powder, coriander powder, and koora karam.

Gently stir until the vegetables are even;y coated with the spices. Continue to cook for 10 seconds.

8. Add 1/4th cup of water and gently mix.

Taste test and add salt and spice if needed.

9. Cover the pan and cook on low flame for 10-15 minutes or until the brinjals turn soft and tender.

After 10 minutes check the vegetables for tenderness. If they are not cooked completely, you can continue to cook them for a couple more minutes.

10. Check the consistency of the gravy. If you prefer dry curry, reduce the water by cooking without covering.

11. Brinjal Peas Curry is ready. Serve hot or warm with hot steamed rice, dal, roti, or any flatbread.

Serving Suggestions

This side dish makes a heavenly meal when served with steaming hot rice, a dollop of ghee, and papad. Use the curry as a side dish alongside another main course like dal-rice or curd rice combinations.

You can pair it with freshly made roti, layered chapati, flaky parathas, or rice flour rotis.

Storage Suggestions

Refrigeration: Allow the curry to cool down to room temperature before storing it. Transfer the curry to a clean and dry airtight container and place it in the refrigerator. Consume it within 2 to 3 days.

Reheating: Before serving, reheat the curry on the stovetop or in the microwave until it is thoroughly heated. Stir occasionally to ensure even heating.

Variations

Over the years the recipe has evolved and there are a few variations, listing them below:

1. This version does not have tomato, you can add tomato or a little tamarind extract for tanginess.

2. Add desiccated coconut powder towards the end.

3. Can replace spice powders with a coarse paste of ginger, green chilies, and coconut (fresh or dry).

4. Can replace green peas with chana dal/senagapappu. Soak them for 30-60 minutes before adding to the pan.

More Related Recipes

Potato Fry

Egg Pepper Masala

Cabbage Soya Dry

Raw Banana Fry

Brinjal Fry

Onion Tomato Curry

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Recipe Card

Brinjal Peas Curry | Vankaya Batani Koora

Author: Santosh Allada
Brinjal Green Peas Curry is a delicious and flavorful dish that combines long brinjals (eggplants) and green peas in a thick curry sauce. This Andhra style curry is made with a combination of onions, ginger-garlic paste, and a blend of basic Indian spices. This comforting curry is perfect to be enjoyed with rice, roti, or bread, and it makes for a satisfying and wholesome meal.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Andhra
Servings 3 people

Ingredients
  

  • 250 grams Brinjals (long purple color)
  • 1/4 cup Green Peas (fresh or frozen)
  • 3-4 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin
  • 5-6 numbers Curry leaves
  • 1 medium Onion (finely chopped)
  • 1 tsp Ginger garlic paste (fresh or readymade)
  • 1/2 tsp Turmeric powder
  • 1-2 tsp Red chili powder
  • 1 tsp Coriander powder
  • 1-2 tsp Koora Karam powder (Aashirvaad brand)
  • 1/4 cup Water
  • Salt to taste

Instructions
 

Prep-Work

  • Wash long purple brinjals. Cut the crowns off the eggplants and chop them into lengthwise pieces. Ensure that the thickness of the slices is uniform for even cooking.
  • Immediately put the brinjal slices into a bowl of fresh water to prevent them from getting dark in color.

Brinjal Peas Curry

  • Place a pan or kadhai on the stovetop over medium flame. Pour oil and let it heat. Once the oil is hot, add mustard seeds and cumin. Let them crackle.
  • Add finely chopped onions and curry leaves. Saute until the onions turn soft and lightly browned around the edges.
  • Add the sliced brinjals pieces and saute over medium until they change color. Gently stir while sauteeing.
  • Add ginger garlic paste and turmeric powder. Saute for a few minutes until the raw aroma goes away.
  • Add the peas and saute for 30 seconds.
  • Turn the flame to low and add salt, red chili powder, coriander powder, and koora karam.
  • Gently stir until the vegetables are even;y coated with the spices. Continue to cook for 10 seconds.
  • Add 1/4th cup of water and gently mix. Taste test and add salt and spice if needed.
  • Cover the pan and cook on low flame for 10-15 minutes or until the brinjals turn soft and tender.
  • After 10 minutes check the vegetables for tenderness. If they are not cooked completely, you can continue to cook them for a couple more minutes.
  • Check the consistency of the gravy. If you prefer dry curry, reduce the water by cooking without covering.
  • Brinjal Peas Curry is ready. Serve hot or warm with hot steamed rice, dal, roti, or any flatbread.

Notes

Choose firm and fresh eggplants for this recipe. Look for eggplants with smooth and shiny skin, free from blemishes or bruises.
After cutting the brinjals, soak them in water to prevent from turning dark.
The spice levels in this recipe can be adjusted according to your preference. Increase or decrease the amount of red chili powder and koora karam to make it milder or spicier.


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