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Catering Style Vankaya Batani Curry | Wedding Style Brinjal Peas Curry | Gasagasala Vankaya Curry

Curries | vegetarian

Ingredients

  • For cooking the peas:
  • 1/2 cup overnight soaked peas
  • 750 ml water
  • Salt
  • For the poppy seed coconut paste
  • 1 tbsp poppy seeds (gasagasalu)
  • 3-4 tbsp fresh coconut
  • 2-3 green chilies
  • Water, to grind
  • For the curry
  • 7-8 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp cumin
  • 1 sprig curry leaves
  • 1/2 cup chopped onion
  • 2 slit green chilies
  • 1 tbsp freshly ground ginger garlic paste
  • 3 ripe tomatoes, chopped
  • 1/4 tsp turmeric
  • 1 tbsp coriander powder
  • 1 tbsp chili powder
  • 350 gms purple long brinjals (vankaya)
  • 3 tbsp tamarind wate ((extracted from gooseberry size tamarind))
  • 1/2 tsp jaggery
  • Chopped coriander

Instructions

  1. Add 1/2 cup overnight soaked peas to a pressure cooker with 750 ml water and salt. Pressure cook for 7-8 whistles on medium flame.
  2. Add 1 tbsp poppy seeds, 3-4 tbsp fresh coconut and 2-3 green chilies to a mixer jar. Grind to a smooth paste with water.
  3. Heat 7-8 tbsp oil. Add 1/2 tsp mustard seeds, 1/4 tsp cumin and 1 sprig curry leaves. Fry well. Add 1/2 cup chopped onion and 2 slit green chilies. Fry until the onions turn light golden.
  4. Add 1 tbsp freshly ground ginger garlic paste and saute well until oil floats. Add 3 chopped ripe tomatoes and fry well until soft and mushy.
  5. Add 1/4 tsp turmeric, 1 tbsp coriander powder and 1 tbsp chili powder. Fry well. Add 350 gms purple long brinjals and saute well. Cover and cook until the brinjals turn soft.
  6. Add the ground poppy seed coconut paste, 3 tbsp tamarind water and 1/2 tsp jaggery. Saute well and cook until oil floats. Add the cooked peas along with their water. Mix well and cook until oil floats.
  7. Sprinkle chopped coriander. Your Catering Style Vankaya Batani Curry is ready. Enjoy this wedding style brinjal peas curry with hot rice and chapathi.