Vankaya Batani Vepudu is one scrumptious Andhra Style vegetable dry curry. Its their specialty to include either one or multiple legume in simple vegetable dry curries making it highly nutritious.
Telugu to English:: Vankaya ~~ Brinjal , Batani ~~ Dried Green Peas , Vepudu ~~ Dry Stir-fry
Some recipes to try..
| Ingredients | |
|---|---|
| 1/4 cup | Dried green peas |
| 1 large | Egg plant (long) or 2 cups chopped |
| 1 cup | Onion (cut lengthwise thinly) |
| 3 spicy | Green chili (finely chopped) |
| 4 cloves | Garlic (crushed) |
| 1 inch | Ginger (crushed) |
| 1/4 teaspoon | Turmeric powder |
| 2 teaspoons | Coriander powder |
| 1/2 teaspoon | Red chili powder |
| 1/4 teaspoon | Cumin seeds |
| 6 leaves | Curry leaves |
| 1/4 teaspoon | Mustard seeds |
| 1 teaspoon | Salt (or to taste) |
| 3 tablespoons | Oil |
| 2 tablespoons | Coriander leaves (chopped ) |
Lets see how to make this vankaya batani vepudu…
- Soak Dry Green Peas in water for 6 hours or overnight.
- Next day you can either cook over stove top by boiling them for 30 minutes covered or until they become slightly soft on the inside and firm on the outside.
- I usually pressure cook up to one whistle and switch off.
- Cut onions lengthwise, if using long brinjals… cut them lengthwise and quarter them for regular brinjals. (Do this chopping just before you add it the pan to avoid discoloration)
- Heat oil in pan, splutter mustard, cumin seeds and curry leaves.
- Fry onions and green chilies for few minutes or until translucent.
- Now add brinjal pieces along with ginger and garlic.
- Keep frying till the flesh gets softened.
- Now add turmeric, red chili power, coriander powder and salt.
- Cook for another 5 minutes over low flame till the oil separates.
- At this stage add the cooked green peas (draining all water) and toss gently without breaking them.
- Garnish with finely chopped coriander leaves and serve as a side for rice.
Notes
- You can use any variety Brinjal or Eggplant.., white, green, purple or pink. Choose a variety of sundal like dried peas, split peas, black eyed peas, garbanzo…usually green or yellow variety suits well for this recipe.
- Recipe Courtesy: Thanks to Mrs. Padmaja Chalasani for sharing this recipe.
- Thanks to S. Priya and Kavi Arun for sharing recipe for Microwave appalams, final curry displayed over a microwave appalam, which stayed pretty crisp even after keeping the wet curry over it. My guests enjoyed this new curry with style.
- Yield : Serves 4 approx.
11 Comments
Hi Mullai,
Mouth watering recipe, wanted to try this. Now i dont have dried green peas, can i use fresh frozen ones for this recipe, will that change the taste?
thanks,
gowher
Mullai, tried this sterday along with Mor Kuzhambu, superb combo Mullai, tks for the wonderful recipe.
I make this often cos i use processed peas with all sort of fry & i a brinjal lover… Cant believe that such recipes exist. I even use peas with potatoes. Sometimes i use all 3 – brinjal, potato & peas…
Cheers
Busy Bee
Had lunch with vepudu, perfect side for rasam, sambar n curd rice..really enjoyed..
Mullai Brinjal and peas a very nice combination….will try this for sure..presentation asusual dhool kelapiteenga!!!
Sadhana Raveen
Mullai Mam
Supera irukku.Today im going to make it for diiner.Thx
Amazing combination..really tempting..cant wait to try..
Mullai,
Brinjal and peas looks good
Nice combination…couldn’t imagine..thanks.
Mullai,
Brinjal and green peas is an interesting combo. Creative presentation in appalam. Cant wait to try. simpel and easy recipe
Mouth watering recipe…brinjal and peas…super appalam…no words to describe…thank u…will try it soon and write to u mullai mam.
Divya Mubarak