Vankaya Bataani Kura – Brinjal-Green Peas Curry

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.

Vankaya Bataani Kura

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  brinjal
  •   green peas


  •   1/2 kg white brinjals, washed, cubed and soaked in water
  •   1 cup green peas
  •   pinch of turmeric
  •   salt to taste
  •   1 tsp mustard seeds
  •   1 tsp cumin seeds
  •   1 1/2 tbsp finely grated ginger
  •   6-8 garlic cloves, slightly crushed
  •   2-3 dry red chillis, tear
  •   12-15 curry leaves
  •   3 medium onions, grated
  •   3-4 green chillis, crushed
  •   1 1/2 tbsp oil

Method for making Vankaya Bataani Kura

Par-boil the cubed brinjals and green peas adding a little salt, turmeric powder and about a big cup of water. Strain any left over water once the vegetables are par-boiled. Discard the strained water if you feel the brinjals might be bitter.
Heat oil in a cooking vessel and add the mustard seeds and let them splutter. Next add the cumin seeds, dry red chillis, curry leaves, garlic and ginger and toss them about for a few seconds.
Now add the green chillis and onions and saute them till transparent.
Add the par-boiled vegetables and salt, combine and cook uncovered for 5-7 mts on medium heat. Add a few tbsps of water, reduce heat and cook covered for another 12-15 mts or till the curry is done.
Garnish with fresh coriander leaves and serve with hot chapatis or white steamed rice.


  • Asha

    Hi Sailu, peas and brinjal is a unique combo, looks like they go well together somehow. Sounds and looks delicious. Thanks for the tip about throwing the water in which brinjals are cooked if they are bitter. Good idea!:)

  • Priya

    Curry looks lovely ! Winter always reminds me of the fresh bataani we find, my mother would add them to every dish she cooked and dad would sincerely refill the fridge as soon as they were just a handful left !!
    Since you mention ginger as the essential ingredient, how abt sending this dish to JFI-Ginger ??

  • sumitha

    Sailu I just saw a picture taken from your blog in the homepage,I think it was your soya pulao recipe.

    Yes, I’m aware of it, Sumitha. Thanks for informing me. Its very sad that a reputed site like sify is resorting to plagiarism. Inspite of repeated e-mails requesting for removal of the image, nothing has been done about it. Very unfortunate!

  • jacob

    thanks, you’re obviously a veteran cook and blogger. love you detailed recipes. thanks for stopping by.

  • Jeff

    Peas, eh? That is something a veggie I haven’t worked too much with

    • Just Saying

      Why is this about you, anyway?

  • sri

    Beautiful picture and looks delicious too!!! Thanks for stopping by my blog, you have a awesome site.

  • meena kandlakuti

    Hi Sailaja,

    This recipe looks very simple to cook and equally tasty. I can feel the taste;-) Generally we cook the same way any vegetables for side dish or quick recipe to do, but adding peas in brinjal is new to me too. I have every thing at my store except brinjals:-). I will try this soon. Thank you Sailaja, and photography is excellent.

  • Saffron

    Looks fantastic Sailu! I’ve never tried parboiling eggplant before. The recipe and photo are fabulous. Happy New Year to you and yours!


  • Kalyan

    Too much akka nuv.


  • Menu Today

    Hi Sailu,
    The preparation looks simple. Great photo. Thanks for sharing.

  • swapna

    hi sailaja
    very nice version..never heard of this.will try..

  • Linda

    Hi Sailu, oh, I got so excited when I saw this — but then “only green/white brinjals” — my just-bought purple ones will have to go for something else. Now I shall make a trip for green brinjals very soon ๐Ÿ™‚ Looks simply delicious, and your photos are lovely as always. Thanks for sharing!

  • sia

    hi sailu,
    curry looks absolutely fab.. we dont get green brinjals here:( we call it gulla badane in udupi. lovely presentation

  • Trupti

    I love the combination of peas and eggplant…the white eggplant is one of my favorite, I used to grow it when I lived in Florida….guess I’ll have to make do with the Chinese eggplants for this one!


  • viji

    Dear Sailu, nice presentation. Looks tempting. Beautiful pictures too as usual. Viji

  • gattina

    Your photos are stunning!!! I can easily get this type of eggplant here (don’t know why the store call it Thai Eggplant), and I do like it too. It’s such a beautiful dish I’m sure to come back check it out again when I get all the ingredients ready!

  • Mythili

    Oh my !! What a unique recipe ! Masthundi choottaaniki… asalu India ki vachinappudu tappaka mimmallani kalavaali !!


  • Padmaja

    I make vankaya, bataani but in a different way. Thanks for ur version.

  • chris

    I have to concur with the others–the photographs are so realistic, one can almost taste the goodies. I have tried some of your recipes–and they are invariably delicious. Thanks for the pipeline…

    • Just Saying


  • anu

    hi sailu

    i tried this recipe, and i liked it very much, very tasty and different. i never knew we can combine geen peas with brinjal.

    now-a-days i am almost cooking your recipes every alternate day and enjoying them.

    i have one suggestion, if u like, is it possible to place the NOTE: somewhere in the top for e.g. in this brinjal peas curry, instead of placing it in the last, i think it would be better if it is typed in step 1. itself next to the (keep aside the strained water).

    i suggested this because i have also prepared ur DHAHI BHENDI, and read the NOTE (fry bhendis in oil), almost when i finished the curry, i happened to spoil it. it is just that sometimes we start cooking in hurry without reading completely following step by step and miss the NOTE.

    thank u
    luv anu

    Thanks for the input, Anu. Will take care of it in my future posts. I have made the changes in the above mentioned post.

  • Swathi

    Hi Sailu akka… I love your blog. Anni vantakalu, photos a antha baaga untayi..I feel hungry as soon as I see the pics ๐Ÿ™‚

    I try most of the dishes of you [pelli ayyeloga nerchukovalani Amma cheppindi…mmm] Thanks a TON

  • chandra

    I prepared the dish as per your recipe and it came out nicely. My friends liked the taste. thank you so much. It was very nice.

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  • sarita

    Hi Sailu

    the recipe looks delicious. I have never seen white/green brinjals.
    Where do I find them. Can I substitue it with anything else


    • Sailu

      You can use any variety of eggplant that is available in your city, Sarita.

  • Meghna

    Delicious! Didn’t have white eggplant, so used traditional, purple. Dish smelled and tasted wonderful. Doesn’t have quite the glossiness in vegetables, that your dish shows, even though I followed your instructions all except type of eggplant. Still tasted very good.

  • Srinivas

    Most tastiest of the brinjal varieties….remembered my Amma..!! Tinge of the Ginger is the highlight of this dish…Great..!!!