Matar Baingan Bhujia With Eggplant And Peas | Vankaya Batani Kura

Matar Baingan Bhujia Andhra Recipe

Matar Baingan Bhujia – a delightful combination of fresh green peas and soft, juicy eggplant makes for a comforting dish. My kitchen is most times stocked with eggplants – those versatile purple vegetables that play a major role in my culinary escapades.

Matar Baingan Bhujia Andhra Recipe

Matar Baingan Bhujia is a flavoursome vegetarian recipe that’s fairly simple to make. I love the contrast between the veggies – the eggplant nice and soft, while the fresh peas are a juicy green. Enjoy this peas and brinjal dish with rice.

Matar Baingan Bhujia Recipe:

Brinjal Peas Masala

Eggplant Peas Masala is a simple but delicious dish with soft, tender baingan and bright green peas.

Cut brinjals

You can devour Baingan Matar smothered with some Indian bread or mix it generously with hot rice. Flavour-packed and nutrition-rich Vankaya Batani Koora is a family favorite.

Baingan Matar Masala Ingredients

For this eggplant and peas Indian recipe, firstly heat oil in a pan over medium heat. Add chopped onions, green chilli and minced garlic; sauté till the onions turn soft and translucent.

Saute onions, garlic

Next tip in the chopped tomato, mix well.
Then add chopped eggplant and stir.

Add tomato, eggplant

Now add the spices – salt, turmeric, coriander powder and chilli powder. Combine well, coating the aubergine pieces with the spices. Cover and allow the eggplant to cook through, stirring occasionally to prevent it from sticking to the pan.

Add spices

Add sambhar powder and green peas. Stir well, mix it around with spices and cook the peas and brinjal for a minute or two.

Add spices

Lastly, sprinkle some finely chopped coriander leaves and take it off the heat. Leave the lid on the Baingan Matar Masala dish to allow all the delicious flavours to mingle.

Matar Baingan Preparation

Serve Andhra Matar Baingan Bhujia with hot Rotis or with steamed rice and dal.

Brinjal and Peas

Eggplant With Peas Recipe details below:

Matar Baingan Bhujia Recipe

Eggplant and green peas combination is pure genius – full of flavour and unbelievably satisfying. The subtly spiced baingan sabzi comes together fairly quickly and is a great way to enjoy eggplant.

Course Side Dish

Cuisine Andhra

Prep Time 10

Cook Time 15

Total Time 25

Servings 4

Calories 72kcal

Author Shil

Ingredients

Brinjal – 1 medium, chopped
Onion – 1 medium, chopped
Green chilli – 1 chopped
Garlic – ½ tsp chopped
Tomato – 1 medium, chopped
Turmeric – ½ tsp
Chilli powder -1/2 tsp
Dhania powder – 1tsp
Salt to taste
Peas – 1/3 cup
Coriander leaves – 1 tsp
Sambhar powder (optional) – ½ tsp
Oil – 1 tbsp

Instructions

To make spiced eggplant with green peas, wash and cut brinjals into small cubes. Immerse in water to prevent the eggplant pieces from turning black. Chop onion and green chill finely. Mince garlic.
Heat oil in a frying pan. Toss in chopped onions, green chilli and garlic. Saute till the onions start to brown.
Add the tomato and stir.
Add the chopped brinjal, salt, turmeric, chilli powder and coriander powder. Combine well.
Cook covered till the brinjals are almost done. Add the green peas and sambhar powder, mix well and cook the Matar Baingan for 1-2 minutes.
Garnish with coriander leaves and serve Matar Baingan Bhujia with paranthas, or white rice.