Tuesday, April 10, 2012

Andhra Style Brinjal & Green Peas (Vankaya Bataani Mudda Kura)

South Indian Vegetarian Main Course Special
Andhra Pradesh Cuisine
Andhra Style Brinjal & Green Peas (Vankaya Bataani Mudda Kura)

This comes straight from my Grandmother's Kitchen :)
She always has these practical ideas to utilize whatever Pulses, Vegetables we have in the Pantry, so we made this Traditional Andhra Recipe with just the available ingredients for Lunch :)
In a Traditional Andhra Kitchen, the vegetables are always bought with these Recipes ready in mind! There is so much to learn from our Grandmother's who always knew their mixes, ratios, proportions & also the importance of Seasonal Vegetables & Fruits in the Kitchen :)
Serves 2

Green Peas (Matar/Bataani)- 100 Grams
Long Purple Brinjal (Baingan/Vankaya)-  250 Grams, Small
Turmeric Powder- ¼ Tsp.
Salt- To Taste

For Tempering:
Extra Light Olive Oil/Olive Pomace Oil- 3 Tsp.
Dried Red Chilli- 1, Broken  9

Split Bengal Gram (Chana Dal)- ½ Tsp.
Black Lentil (Urad Dal)- ¼ Tsp.
Mustard Seed (Rai/Sarson)- ½ Tsp.
Cumin Seed (Jeera)- ¼ Tsp.
Hing- a Pinch
Green Chillies- 2, Finely Chopped 
Curry Leaves- 10 Small

Wash and Cut Brinjal into Long Slices and keep them in Salted Water (to prevent discoloration)
Boil together the Brinjal with Salt, Turmeric Powder till Tender

Heat Oil in a Pan, Add the Tempering items & Sauté

Add the Boiled Vegetables (Brinjals & Peas) & Mix
Add Turmeric Powder, Salt & Mix Well

On Medium High Flame, Keep Stirring occasionally uncovered till the Brinjals become Tender
Check for Water if needed, Sprinkle all over with hand
Cover & Cook till the Brinjals & Peas are done

Can also prepare the Brinjal with Peas directly in the Pan instead of Boiling the Brinjal separately

Feel free to share your views & do let us know how this one turned out :)

1 comment:

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