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A classic Andhra curry featuring tender eggplant and sweet green peas simmered in a spicy, tangy tomato-onion gravy. This comforting dish pairs perfectly with hot rice or rotis.
For 4 servings
Prepare the Brinjal: Cut the brinjal into 1-inch cubes and immediately place them in a large bowl of water with a teaspoon of salt. This prevents them from browning and turning bitter. Set aside.
Temper the Spices (Tadka): Heat oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add mustard seeds and let them splutter. Then, add cumin seeds, urad dal, and chana dal. Sauté for about 1-2 minutes until the dals turn a light golden brown and become aromatic. Finally, add the hing and curry leaves, and sauté for another 30 seconds.
Sauté Aromatics: Add the finely chopped onion and slit green chillies to the pan. Cook for 4-5 minutes, stirring occasionally, until the onions are soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
Build the Masala Base: Stir in the tomato puree. Cook for 5-7 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides. Add the turmeric powder, red chilli powder, and coriander powder. Mix well and cook for one minute, allowing the spices to bloom.
Cook the Vegetables: Drain the brinjal cubes thoroughly and add them to the pan along with the green peas (if using frozen, no need to thaw). Gently stir to coat the vegetables with the masala. Sauté for 3-4 minutes, allowing the brinjal to soften slightly.
Simmer the Curry: Pour in 1.5 cups of water, add the tamarind pulp and salt. Stir everything to combine. Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 12-15 minutes, or until the brinjal is tender and cooked through but still holds its shape. Stir once or twice in between to prevent sticking.
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A classic Andhra curry featuring tender eggplant and sweet green peas simmered in a spicy, tangy tomato-onion gravy. This comforting dish pairs perfectly with hot rice or rotis.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 223.77 calories per serving with 5.55g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish and Garnish: If using, stir in the grated coconut and cook for an additional 2 minutes. Check for seasoning and adjust salt or tamarind if needed. Turn off the heat and garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving.
Include one medium potato, cubed, along with the brinjal for a heartier curry. You may need to add a little extra water and increase the cooking time slightly.
For a creamier texture, add 2 tablespoons of cashew paste or coconut milk towards the end of the cooking process.
For a slightly different flavor profile, add 1 teaspoon of Goda Masala or Garam Masala along with the other spice powders.
This recipe is naturally vegan. Ensure you use vegetable oil instead of ghee.
Both brinjal and green peas are excellent sources of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Brinjal contains antioxidants like nasunin, which protects brain cells from damage. The spices used, such as turmeric and cumin, also have powerful antioxidant properties.
Green peas are a good source of plant-based protein, which is essential for muscle repair, immune function, and overall body maintenance.
This curry is low in saturated fat and cholesterol. The fiber from the vegetables can help lower cholesterol levels, contributing to better cardiovascular health.
Yes, it is a healthy dish. Brinjal is low in calories and a good source of dietary fiber, vitamins, and minerals. Green peas add plant-based protein and fiber. The use of various spices also provides antioxidant and anti-inflammatory benefits.
A single serving of Vankaya Batani Kura (approximately 1 cup or 335g) contains around 215-235 calories. The exact count can vary based on the amount of oil and coconut used.
Small, purple, and round or slightly elongated brinjals are ideal for this recipe. They tend to be more tender, cook faster, and have fewer seeds compared to the large varieties.
Yes, you can make a 'satvik' version by omitting the onion and ginger-garlic paste. The flavor will be different but still delicious, relying more on the tempering spices and tomatoes.
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors often meld and taste even better the next day. Reheat gently on the stovetop or in the microwave.
If the curry is too tangy from the tamarind, you can balance it by adding a small pinch of jaggery or sugar. A tablespoon of grated coconut or a splash of coconut milk can also help mellow the sourness.