Saturday, February 6, 2010

Batani vankay kura / Peas egg plant curry


Vankayalu / egg plants : 1kg(2lbs)
Peas(dry) - 1/2cup
Onion  -1big
Ginger - 1" piece
Garlic  -  4 cloves
Green chillies - 8-10
Coriander leaves / cilantro - few springs
Curry powder / turmeric - 1/2tsp
Salt - 2tsp(divided)

For tempering:

Mustard seeds - 1tsp
Split black gram - 1tsp
Jeera - 1/2 tsp
Whole red chilly - 1
Oil - 1tbs

  • Soak peas in water for atleast 4 hrs and pressure cook until 2 wistles ( or until cooked well ).
  • Add 1tsp of salt to water , chop the egg plant in to 1" cube and put them in salted water so that they don't turn brown . Chop the onions in to 1" strips .

  • Do the tempering - heat oil in skillet on medium flame , when oil in hot add all the tempering ingredients and fry until mustard seeds pop .  
  • Now add chopped onions to the the tempered mixture and saute them until they turm little brown .

  • Add the cooked peas to the browned onions and saute them until they are fried little bit .

  • Mean while ground ginger , garlic , green chilly in to course paste .

  • Once peas are fried add the grounded paste and fry it until it leaves its raw smell .

  • Now add the chopped egg plant ,  salt and close it with lid and let in cook on low flame until it is cooked .

  • Once the curry is done , curry powder and chopped coriander leaves and mix it well let it cook for 1 minute and take it off from flame .

  • Serve Batani vankay kura with rice / chapathi

batani vankaya kura with rice

      - Can we fresh / frozen peas instead on dry peas . If ur are using fresh / frozen peas , just add them to the fried onions .


  1. Lovely and delicious looking eggplant..i'll try your recipe soon..))

  2. hummm mouthwatering curry looks great ..............