Andhra-Style Vankaya Vepudu Recipe, An Easy Brinjal Stir Fry
Image Credit: Image used for representative purpose. Image courtesy: Facebook/Swasthi's Recipes

Brinjal is a favourite among most Indians, especially vegetarians. Also known as eggplant and aubergine, brinjal is available across India in predominantly purple and green colours. Brinjal also comes in very small, medium and large sizes, making brinjal the vegetable that can be used across Indian cuisines and recipes. From simple, round-shaped fried brinjals to curries packed with onions, tomatoes and spices, from stuffed brinjals to brinjals in fish curries or mix vegetables, this vegetable has a mass appeal in this subcontinent. 

Now, if you are looking for a brinjal stir fry recipe that’s quick, easy and packed with flavours then this Vankaya Vepudu recipe is for you. Originating in the state of Andhra Pradesh, Vankaya Vepudu is a quick-and-easy brinjal stir fry that screams with the unique flavours of the region. This brinjal recipe is so easy that it takes a maximum of half an hour for a beginner-level cook to rustle up.  

What makes the dish unique is not only the fact that the brinjal used is small in size and easy to cut into quarter pieces, but also the spices used. Instead of using individual spice powders, this brinjal stir fry recipe calls for sambhar masala. In case you didn’t know, sambhar masala is a typical South Indian spice blend that includes turmeric, red chillies, coriander, and many other spices. This spice blend isn’t the only thing that makes Vankaya Vepudu a brilliant dish though. 

The dish is topped with fried and crushed peanuts too. While brinjals tend to be a bit soggy when cooked, the addition of peanuts provides Vankaya Vepudu with a crunch that elevates it. In fact, caterers across Andhra Pradesh—when cooking the dish for weddings and festive occasions—also deep fry the brinjals to make the entire dish more of a crispy-crunchy delight. Like most brinjal recipes, this one pairs really well with rice, roti, chapatis, parathas and pulaos. People from Andhra also pair it with Puliyogare and curd for a simple lunch. If you deep fry the brinjals, then you could also have this Vankaya Vepudu as a snack. Here’s the recipe.  

Image courtesy: Facebook/Madhu's Everyday Indian


5 small brinjals, quartered lengthwise 

½ cup peanuts, crushed 

2 green chillies, chopped 

¼ tsp asafaoetida 

1 tsp mustard seeds 

1 tsp cumin seeds 

½ tsp ginger, grated 

½ tsp garlic, minced 

2 tbsp sambhar powder 

1 sprig curry leaves 

Salt, to taste 

1 tbsp oil 

Water, as required 


1. Heat some oil in a wok, then fry the peanuts until golden brown and remove. 

2. Now, heat the remaining oil in the same wok. 

3. Add mustard seeds, cumin seeds, asafoetida and curry leaves. 

4. Once the tempering stops spluttering, add the brinjal quarters and fry them for two minutes. 

5. Now, add the ginger, garlic, salt, green chillies and fry them a bit more. 

6. After five minutes, add the sambhar powder and mix well.  

7. Add a splash of water and continue sauteeing the brinjals until done. 

8. Add more splashes of water if the brinjal takes time to cook completely. 

9. Turn off the heat, remove the brinjal fry and serve hot with rice or chapatis.