Vankaya Batani Kura

Name: Vankaya Batani Kura
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 300 g brinjal (small purple variety, quartered and soaked in water); 0.75 cup green peas (fresh or frozen, shelled); 2 tbsp oil; 0.5 tsp cumin seeds; 0.5 tsp mustard seeds; 2 pcs dried red chili (broken in half); 10 pcs curry leaves; 1 pcs onion (medium, finely chopped); 2 pcs green chili (slit lengthwise); 1 tsp ginger garlic paste; 2 pcs tomato (medium, finely chopped); 0.5 tsp salt; 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.25 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(47)

TASTE SCORE

7/10

A comforting Andhra-style stir-fry where tender purple brinjals and sweet green peas come together in a fragrant, spiced base. The brinjals soak up the earthy warmth of cumin, coriander, and a gentle kick of green chili, making each bite soft and flavourful. Finished with fresh coriander, it is the perfect partner to hot rice or rotis.

PREP

10m

COOK

20m

SERVES

1 KATORI

137 cal

SERVINGS

METHOD · 7 STEPS

prep
Prep the brinjal and peas.
Wash the brinjals, cut off the stems, and quarter them lengthwise. Soak in salted water to prevent browning. If using fresh peas, shell them; rinse under water.
temper · ~1 min
Temper the whole spices.
1.Heat oil in a heavy-bottomed pan over medium heat.
2.Add cumin seeds and mustard seeds. Let them splutter for 30 seconds.
3.Add dried red chilies and curry leaves. Sauté until fragrant, about 15 seconds.
TIPCurry leaves can pop—keep a lid handy for the first few seconds.
saute · ~6 min
Sauté the onions and aromatics.
1.Add the chopped onion and slit green chilies to the pan.
2.Cook until the onions turn soft and translucent, about 4-5 minutes.
3.Stir in the ginger garlic paste and cook until the raw smell fades, about 1 minute.
saute · ~8 min
Cook the tomato masala base.
1.Add the chopped tomatoes, salt, turmeric powder, red chili powder, and coriander powder.
2.Mix well and cook until the tomatoes break down completely and the oil starts to separate at the edges, about 6-8 minutes.
TIPMashing the tomatoes with the back of your spoon helps them soften faster.
simmer · ~10 min
Add brinjal, peas, and water. Cook until tender.
1.Drain the brinjal pieces and add them to the pan along with the green peas.
2.Stir gently to coat the vegetables with the masala.
3.Pour in ¼ cup water and bring to a gentle simmer.
4.Cover and cook on low heat for 8-10 minutes, stirring once halfway. The brinjal should be soft but not mushy.
TIPDon’t overcook the brinjal—it should hold its shape when stirred.
mix · ~1 min
Finish with garam masala and coriander.
1.Sprinkle garam masala on top and fold gently to mix.
2.Turn off the heat and garnish with fresh coriander leaves.
serve
Serve hot with steamed rice or roti.
Transfer to a serving bowl. Let it rest for a minute so the flavours meld together.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the quartered brinjals in salted water immediately after cutting to prevent discoloration and reduce bitterness.
2
Use fresh green peas when in season for a sweeter, more vibrant flavor; frozen peas work well too and need no thawing.
3
Cook the tomato masala base until the oil visibly separates at the edges for a deeply caramelized, non-raw flavor.
4
Cover the pan while simmering the brinjals and peas to trap steam, ensuring the brinjals cook through without needing excess water.
5
Add the garam masala only at the very end, off the heat, to preserve its aromatic oils and prevent bitterness.
6
Let the finished curry rest for 2–3 minutes before serving so the spices meld into the vegetables evenly.

RECIPE VARIATIONS

Adapt it for your goals.

Low oil

Low-oil

Reduce oil to 1 tablespoon and dry-roast the cumin and mustard seeds before adding a splash of water to sauté the onions—perfect for a lighter daily meal.

High protein