Andhra Style Brinjal & Indian Broad Beans (Vankaya Chikkudukaya Mudda Kura)

South Indian Vegetarian Main Course Special
Andhra Pradesh Cuisine
Andhra Style Brinjal & Indian Broad Beans (Vankaya Chikkudukaya Mudda Kura)

Serves 2

Ingredients:

Indian Broad Beans (Saem/Chikkudukaya)- 100 Grams

Long Purple Brinjal (Baingan/Vankaya)-  250 Grams, Small

Turmeric Powder- ¼ Tsp.

Salt- To Taste

Tamarind Pulp- 1 Tbsp.

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- 3 Tsp.

Dried Red Chilli- 1, Broken in Half

Split Bengal Gram (Chana Dal)- ½ Tsp.
Split Black Gram (Urad Dal)- ¼ Tsp.

Mustard Seed (Rai/Sarson)- ½ Tsp.

Cumin Seed (Jeera)- ¼ Tsp.

Hing- a Pinch
Green Chillies- 2, Finely Chopped 
Curry Leaves- 10 Small

Method:

Wash, Clean, De String from both sides and Cut Broad Beans breadth wise into Inch long pieces

Wash and Cut Brinjal into Cubes and keep them in Salted Water (to prevent discoloration)

Heat Oil in a Pan, Add the Tempering items & Sauté

Add the Boiled Vegetables (Brinjals & Broad Beans) & Mix

 

Add the Tamarind Pulp & Mix

Check for Water if needed (try to make this without Water which results in a Dry Preparation), Cover & Cook till done


Tips:
This recipe can be made with the Seeds (Daane/Ginjalu) of the Broad Beans & Brinjal

Brinjal & Peas can be cooked directly on the flame which would Cook on Medium High Flame straight after the Tempering & then Covered  to cook on Low Flame
The reason we Cook Brinjals on Medium High Flame initially is to avoid the Bitterness it may produce while being cooked on Low Flame 

The Stove Top method is the Best if we have enough time instead of Boiling the Vegetables which would be appropriate when running short of time or trying for a different method to make these Vegetables (Boil together the Beans & Brinjal with Salt, Turmeric Powder till Tender)

Optional is to add Red Chilli Powder- 1 Tsp. in the end


Feel free to share your views & do let us know how this one turned out :)

Andhra Style Brinjal & Green Peas (Vankaya Bataani Mudda Kura)

South Indian Vegetarian Main Course Special
Andhra Pradesh Cuisine
Andhra Style Brinjal & Green Peas (Vankaya Bataani Mudda Kura)

This comes straight from my Grandmother's Kitchen :)
She always has these practical ideas to utilize whatever Pulses, Vegetables we have in the Pantry, so we made this Traditional Andhra Recipe with just the available ingredients for Lunch :)
In a Traditional Andhra Kitchen, the vegetables are always bought with these Recipes ready in mind! There is so much to learn from our Grandmother's who always knew their mixes, ratios, proportions & also the importance of Seasonal Vegetables & Fruits in the Kitchen :)
Serves 2

Ingredients:

Green Peas (Matar/Bataani)- 100 Grams

Long Purple Brinjal (Baingan/Vankaya)-  250 Grams, Small

Turmeric Powder- ¼ Tsp.

Salt- To Taste

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- 3 Tsp.

Dried Red Chilli- 1, Broken  9

Split Bengal Gram (Chana Dal)- ½ Tsp.
Black Lentil (Urad Dal)- ¼ Tsp.

Mustard Seed (Rai/Sarson)- ½ Tsp.

Cumin Seed (Jeera)- ¼ Tsp.

Hing- a Pinch
Green Chillies- 2, Finely Chopped 
Curry Leaves- 10 Small

Method:

Wash and Cut Brinjal into Long Slices and keep them in Salted Water (to prevent discoloration)

Boil together the Brinjal with Salt, Turmeric Powder till Tender


Heat Oil in a Pan, Add the Tempering items & Sauté

Add the Boiled Vegetables (Brinjals & Peas) & Mix
Add Turmeric Powder, Salt & Mix Well

On Medium High Flame, Keep Stirring occasionally uncovered till the Brinjals become Tender

Check for Water if needed, Sprinkle all over with hand
Cover & Cook till the Brinjals & Peas are done

Tips:
Can also prepare the Brinjal with Peas directly in the Pan instead of Boiling the Brinjal separately


Feel free to share your views & do let us know how this one turned out :)