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.
Comments are closed.