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


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Brinjal & Indian Broad Beans with Simple Spices (Saem Phali/Ghewda/Chikkudukaya Baingan/Vankaya Sabzi)

Indian Vegetarian Main Course Special

Uttar Pradesh Cuisine
Brinjal & Indian Broad Beans with Simple Spices

(Saem Phali/Ghewda/Chikkudukaya Baingan/Vankaya Sabzi)

Serves 2

Ingredients:

Indian Broad Beans (Saem/Chikkudukaya)- 15 No’s

Long Purple Brinjal (Baingan/Vankaya)-  6-7 No’s, Small

Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Cumin Seeds (Jeera)- ¼ Tsp.

Onion- 1, Finely Chopped

Tomatoes- 2, Finely Chopped

Turmeric Powder- ¼ Tsp.

Red Chilli Powder- 1 Tsp.

Salt- To Taste

Fresh Coriander Leaves (Dhaniya Patta/Kothimeera)- 1 Tbsp.

Method:

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

Pressure Cook the Beans till Tender for about 2 Whistles

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

Heat Oil in a Pan, Add Jeera & Sauté

Add Onions & Sauté

Add the Dry Masalas (Turmeric Powder, Red Chilli Powder, and Salt) & Mix well till Oil Surfaces

Add Brinjal, Cover & Cook till Tender

Add Tomatoes, Cover & Cook till Soft

Add Beans & let the Vegetables Cook in their own steam with a Lid on Slow Flame

Serve Hot with Phulka, Dal Fry & Set Curd!

Tip:

Pre Cook the Broad Beans ahead so that they Cook faster with the Sabzi

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Brinjal/Aubergine and Indian Broad Beans (Vankaya Chikkudukaya Allam Pacchi Mirchi) (Baingan Saem/Ghewda Ki Sabzi)

South Indian Vegetarian Main Course Special

Andhra Cuisine (Andhra Vantalu)

Brinjal/Aubergine and Indian Broad Beans (Vankaya Chikkudukaya Allam Pacchi Mirchi) (Baingan Saem/Ghewda Ki Sabzi)

Ingredients:

Indian Broad Beans (Saem/Chikkudu Kaya)- 15 No’s

Long Purple Brinjal/Aubergine (Baingan/Vankaya)-  6-7 No’s, Small 

Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Turmeric Powder- ¼ Tsp.

For Tempering (Tadka/Popu):

Mustard Seeds (Rai/Aavalu)- ¼ Tsp.

Cumin Seeds (Jeera)- ¼ Tsp.

Split Bengal Gram/Split Chick Pea (Chana Dal/Senagapapu)- ¼ Tsp.

Split Black Gram (Urad Dal/Menapappu)- ¼ Tsp.

Curry Leaves (Kadi Patta/Karvepaku)- 5-6 No’s

Asafoetida (Hing/Inguva Podi)- a Pinch

For the Aromatic Paste:

Ginger (Adrak/Allam)- 1 inch Piece

Green Chillies (Hari Mirch/Pacchi Mirchi)- 3 to 4 (Our Chillies are of Milder Spice Level so the number varies according on the Strength of the Chillies)

Fresh Coriander(Dhaniya/Kothimeera)- 2 Tbsp., Finely Chopped

Method:

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

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

Make a Paste with the Ingredients mentioned above 

Heat Oil in a Pan and put the Tempering items starting with Mustard Seeds

As Mustard Seeds start to crackle, add Chana Dal, Urad Dal, Jeera, Curry Leaves and Hing as the Dals turn into slight Golden Colour

Add Beans, Brinjal, Turmeric Powder, Salt, Mix well & Keep Stirring on Medium High Flame
Lower the Flame & let the Vegetables cook in their own steam with a Lid on Slow Flame

Keep Checking in between and add the Ginger-Green Chillies-Coriander Paste towards the end  

Serve Hot with Steamed Rice, Clarified Butter (Ghee), Andhra Pickle, Telugu Lentil Soup (Charu), Potatoes Fry (Aloo Vepudu), and Crispy Fried Lentil Fritters (Vadiyaalu) for a Traditional Andhra Meal!

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