Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Poluru Vankaayalu (Green Brinjals, Thai Eggplants)

Until after I moved out of my parents home to Hyderabad, I didn’t know about any other varieties of brinjals except these greenish white beauties. They are called Poluru Vankaayalu in Telugu. Vankaaya means Brinjal and Poluru is the name of the village, (near my home town Nandyala) in Andhra where they are grown exclusively. So the name Poluru Vankaayalu. Thanks to Thai and Vietnamese, I am able to purchase them here also in US.

Green Brinjals (Poluru Vankaayalu)

When cut open, brinjal filled with black seeds means it’s very ripe and not good for cooking, tastes bitter. The ones filled with white seeds, only they are used for curries and kurmas. They have mildly sweet and buttery taste when cooked and the greenish white skin outside tastes so delicious. Because they mature very rapidly, I always buy a lot. I have to throw away at least half of them because of black seeds. Curry cooked with the remaining white ones, is a rare treat that makes me remember my hometown tastes.

The Good and The Bad Green Brinjals - White seeds means Good ones, Black seeds means don't bother to cook them.

Recipes with Green Eggplant:
Stuffed Green Brinjal Curry
Brinjal-Potato Curry

Weekend herb blogging - It’ s Sage at Kalyn’s Kitchen

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Indian Ingredients, Vankaya (Brinjal) (Sunday October 23, 2005 at 11:20 am- permalink)
Comments (13)

The New Home of Mahanandi: www.themahanandi.org