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Vankaya Vepudu (Brinjal Stir Fry)

  • Duration: 30 minutes
  • Serves: 2–4 people

Authenticity Slice

Use small purple brinjals for best results. You can omit onion and garlic, as per your taste, the rest of the recipe remains the same.

Trivia Tadka

Vankaya vepudu has an important place in a typical Andhra meal, especially on festive days or for wedding feasts. During Ugadi, lunch is considered incomplete without this stir-fry.


  • Brinjal, cut into quarters (2 cup)
  • MTR Haldi/Turmeric Powder (1tsp)
  • MTR Dhaniya/Coriander Powder (1tsp)
  • Cumin seeds powder (jeera) (1-2 tsp)
  • Onion, finely chopped (1)
  • MTR Lal Mirch/Red Chilli Powder (1tsp)
  • Oil (2 tbsp)
  • Salt (to taste)
  • For Tempering (1 tsp)
  • Mustard seeds (sarson) (10-12 leaves)
  • Curry leaves (kadi patta) (4-5)
  • For paste (1)
  • Garlic cloves (2 tbsp)


  • Heat oil in a kadhai, add sarson. As it pops, add kadi patta and onions and sauté for 3 mins.
  • Add cut brinjals and stir-fry them for 5–6 mins without a lid. Stir-fry in between to ensure they don’t burn or stick to the kadhai.
  • Add the ground ginger–garlic–coconut paste and combine well. Add salt and MTR Haldi/Turmeric Powder. Sauté without lid for 4–5 mins till the rawness of the paste disappears. Add MTR Dhaniya/Coriander Powder, jeera powder and MTR Lal Mirch/Red Chilli Powder and stir well.
  • Place a lid over the kadhai and reduce flame. Cook till the brinjals turn soft. Turn off the flame.
  • Adjust salt as per taste and serve with hot rice and ghee.

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