Vankaya Bhajji

Yields: 6 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 25 Mins Total Time: 35 Mins

Vankaya Bhajji is an Andhra delicacy that is very simple to make. Pulusu, Bhajji is usually served in the lunch menu in many Telugu households. I tasted this Vankaya bhajji at a restaurant a few years back in Chicago. Though there was a lot of menu in the buffet, this one tasted very yummy. I saw the name of it as Vankaya Bhajji. It was very flavorful with the goodness of brinjal and mildly spiced. I had this recipe in the cookbook that has been with me for a long time. While I also had Brinjal after a grocery haul, I decided to include it in the lunch menu. We had this Vankaya Bhajji with hot rice and Ghee alongside some spicy Vazhaikkai / plantain poriyal. You can try this recipe and enjoy with hot rice and don’t forget that dollop of ghee to go along.



0/12 Ingredients
Adjust Servings
  • Tempering Ingredients


0/4 Instructions
  • Wash, remove the stalk and chop the brinjal into cubes. Pressure cook them for three whistles until they are soft. Soak the tamarind and extract juice from it.
  • Heat a pan and add oil to it. Add mustard seeds and channa dal until golden brown. Sautee green chilli, curry leaves and chopped onions until transparent.
  • Add the extracted tamarind juice. Once it begins to boil, add turmeric powder, red chili powder. Let it boil until the raw smell goes off.
  • Once the raw smell goes off, add the mashed brinjal, and combine it. Let it boil, add required salt to taste and asafoetida powder. Let it cook for 2 - 3 mins until the Vankaya Bhajji thickens. Serve with hot rice and a dollop of Ghee.


  • This Vankaya bhajji tastes great with regular small-sized brinjals. You can also try replacing it with big brinjal. Just make sure to cubed them to small cubes and pressure cook until soft.
  • Replace small onions with regular onions to make it much tastier.


#Lunch  #Lunch Sides  

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