Each time I buy brinjals, I want to spin off a new dish, be it a variation of the classic stuffed brinjal, gutti vankaya kura or a basic stir fry. Come winter, when fresh green peas are abundantly available, I invariably prepare a simple delicious curry, Vankaya (brinjal) bataani (green peas).
Served as a special dish in most marriage feasts, especially during the winter months, even the brinjal-hating folks will savor this universally appealing, subtly sweet-flavored gingery curry. Perfect for a warm winter meal, I have made this dish no less than half a dozen times this past month. Its versatility and flavor makes one wants to prepare it again and again as it goes with steamed rice and rotis or as a spread for sandwiches.
Ultimate in simplicity, this recipe calls for a few every day ingredients, with a liberal use of grated ginger and fresh coriander leaves for garnish. If you don’t have ginger on hand, don’t even venture to prepare this dish. Ginger is the main element here and remember that only white/green brinjals work best for this recipe, with the freshest ingredients bringing out the best of this delicious everyday curry.