Simple and Quick Subzis ~ Vankaya - Batani Koora

And for this Andhra special theme in BM#5, I could not stay away from an eggplant post either J Eggplants are an integral part of Andhra cuisine and its presence is a mandatory one even at wedding feasts (at least in Brahmin households). Besides potato, probably I would never run out of eggplant recipes for blogging even though I have already posted plenty of them.

Eggplants and peas happen to be a classic combo and add some yummy koorapodi to it; you will end up with a delectable curry.

Ingredients: (2 -3 servings)
For tadka: 1 - 2 Tbsp oil, 1 tsp chana dal, 1 tsp mustard seeds, 1 tsp cumin seeds, 1/4 tsp turmeric powder, few curry leaves

6 eggplants (I used small round ones)

2 - 3 Tbsp peas (I used frozen)

Salt to taste

To toast and powder: 1 Tbsp chana dal, 1/2 Tbsp urad dal, 1/2 to 1 tsp coriander seeds, 5 red chillies, 4 Tbsp dried coconut

Preparation:

1. Wash the eggplants and remove the stalks. Cut them into half lengthwise and slice them thinly. If using later, place them in a bowl filled with water.

2. Dry toast all the ingredients (except the coconut) mentioned under 'to toast and powder'. Let cool and grind them fine. 

Method:

Heat oil and add the tadka ingredients. When chana dal starts to turn reddish, add the eggplants and salt. Stir well once to combine, cover and cook until tender on low flame. Then add the frozen peas and the spice powder. Stir well and cook for a couple of minutes more.

If using fresh peas then add them halfway through the cooking.

Check out the Blogging Marathoners doing BM#5 along with me. 
Curry in a hurry under 30 min: Aarthi, Divya, Jayashree , Kaveri, Pavani,
Seven Days of Indian Sweets: Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials: Harini, Me , PJ and Vaishali
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

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