Vankaya Vepudu, Baingan Ka Bhaji or Aubergine Fry

Baingan ki Bhaji or Vankaya Vepudu or Aubergine Fry
Baingan ki Bhaji or Vankaya Vepudu or Aubergine Fry

In our home,this curry is known as Daddy’s Vankaya Koora. This is for several reasons. First, he makes a mean version of this Koora. Second, he loves it. Third, none of us can quite replicate the taste. 🙂

I absolutely love it because this Vankaya Koora is absolutely simple yet delicious, and goes justas well with rotis as it does with rice. It is particularly delicious as a side-dish for Daddojanam.


  1. Thin, long, purple Vankaya, Baingan or Aubergine – 1/2 kg
  2. Onion – 2 medium
  3. Mustard Seeds – 1 tsp
  4. Chana Dal or Split Bengal Gram – 1 tbsp
  5. Red Chilli Powder – 1 tsp
  6. Turmeric Powder – 1/8 tsp
  7. Curry Leaves – 8 to 10
  8. Oil – 3 tbsp
  9. Salt to Taste


  1. Dissolve 1/2 tsp of salt in 1 litre of water.
  2. Cut the aubergines into 1/2″ pieces and put them in the salt water.
  3. Peel and ice the onion into 1/2″ pieces.
  4. In a wok or a kadai, heat the oil.
  5. Add the mustard seeds and wait till they splutter.
  6. Add the chana dal and fry till it is golden brown.
  7. Add the curry leaves and fry for a minute.
  8. Add the onion pieces and fry till the onion is transparent.
  9. Drain the water completely from the Aubergine pieces and add them to the oil.
  10. Cook covered while stirring occasionally till the Aubergine pieces are cooked.
  11. Turn off the heat.
  12. Add the turmeric, red chilli powder, and salt.
  13. Mix well.
  14. Serve warm with rotis or rice.


  1. Now that I have taste it…. A lazing amazing…textures are so cool….and baingan just is wow cooked with Chana dal :).
    Any other vegetables that can be cooked like this :).
    Néed a favor.
    I wrote a series of Cooking Indian. And wanted to introduce the sauce or gravy base from India in that series. Is it possible for you to send me the base recipe for gravy/curry from your region? I will give the credit to you when I post it 🙂

  2. Okay….I am making it and amazed at the small number of ingredients required for Indian cooking,…amazing…smells heavenly….will post when I try it out.. :)..
    I am a huge eggplant fan :).

I would love to hear your thoughts and suggestions. Do leave me a comment.