Brinjal, Aubergine, Eggplant in English & Baingan, Vankaya, Kathrikai in regional Indian languages, this is a very popular & commonly used vegetable across India. What is amazing about Brinjal is its versatility and the array of dishes one can prepare with it. Here, we present a side-dish from “Cooking at Home with Pedatha, our Vegetarian Cookbook, with a remarkable combination of brinjal and black-eyed beans.
Brinjals ½ kg, chopped medium
Black-eyed beans ½ cup
Turmeric powder 1 tsp
Ginger 1 tsp, grated
Coriander leaves 1 tbsp, chopped fine
Green chillies 3-4, slit
Oil 2 tbsps
Salt to taste
Split black gram (husked) 2 tsps
Mustard seeds 1 tsp
Red chillies 2-3, nicked at tail with stalks retained
Curry leaves 8-10, with stem
Asafoetida powder 1 tsp
1. Soak the black-eyed beans in warm water for half an hour and pressure-cook up to one whistle. Strain and set aside.
2. Boil the brinjal with turmeric powder until well cooked. Strain and mash coarsely.
3. In a wok, heat the oil for tempering. Add the gram; as it turns golden, add the mustard. Lower the flame and add the red chillies. As they turn bright red, stir in the curry leaves and asafoetida.
4. Add the mashed brinjal and the boiled beans, green chillies, ginger and salt. Cook for 8-10 minutes.
5. Finally, switch off the flame and garnish with coriander leaves.
Serve with steamed rice.
Vankaya Mudda Pachchadi has been tried by several bloggers. Jyotsna of The Cooks’ Cottage tried our recipe and says, “It was delectable. With mashed brinjal, black-eyed beans and toasted urad dal, the textures were amazing. The beans had some bite and the dal was crunchy. This,through the soft aubergine, made for a mouthful of an experience. And the taste…something else!” This recipe has been featured in Tarla Dalal’s magazine ‘Cooking and More’ as well.