Quick Answer
వంకాయ is Eggplant / Brinjal / Aubergine in English
Also known as बैंगन (Baingan) (Hindi), கத்திரிக்காய் (Kathirikai) (Tamil), ಬದನೆಕಾಯಿ (Badanekayi) (Kannada)
Eggplant / Brinjal / Aubergine
Eggplant is a versatile vegetable central to Telugu cuisine. From gutti vankaya to vankaya pachadi, it's prepared in countless delicious ways.
Eggplant / Brinjal / Aubergine in Different Languages
| Language | Name |
|---|---|
| English | Eggplant / Brinjal / Aubergine |
| Telugu | వంకాయ (Vankaya) |
| Hindi | बैंगन (Baingan) |
| Tamil | கத்திரிக்காய் (Kathirikai) |
| Kannada | ಬದನೆಕಾಯಿ (Badanekayi) |
Key Facts About Eggplant / Brinjal / Aubergine
- •వంకాయ is the Telugu name for Eggplant / Brinjal / Aubergine
- •Category: Vegetable
- •Best season: Available year-round
- •Common in: Telugu, South Indian, and Indian cuisine
- •Calories: 25 kcal per 100g
Eggplant / Brinjal / Aubergine Nutrition Facts (per 100g)
Health Benefits of Eggplant / Brinjal / Aubergine
- ✓Rich in antioxidants (nasunin)
- ✓Supports heart health
- ✓Good source of fiber
- ✓Low calorie and filling
How to Cook Eggplant / Brinjal / Aubergine
- 1Salt to remove bitterness
- 2Choose firm, shiny ones
- 3Don't overcook - becomes mushy
- 4Roasting brings out sweetness
Frequently Asked Questions
What is వంకాయ in English?
వంకాయ is called Eggplant / Brinjal / Aubergine in English. It is a vegetable commonly used in Indian cuisine, especially in Telugu (Andhra Pradesh and Telangana) cooking.
What is వంకాయ called in Hindi?
వంకాయ is called बैंगन (Baingan) in Hindi.
What is వంకాయ called in Tamil?
వంకాయ is called கத்திரிக்காய் (Kathirikai) in Tamil.
What are the health benefits of Eggplant / Brinjal / Aubergine?
Eggplant / Brinjal / Aubergine (వంకాయ) has several health benefits: Rich in antioxidants (nasunin). Supports heart health. Good source of fiber. Low calorie and filling.
How do you cook Eggplant / Brinjal / Aubergine?
Here are tips for cooking Eggplant / Brinjal / Aubergine: Salt to remove bitterness Choose firm, shiny ones Don't overcook - becomes mushy Roasting brings out sweetness
Summary
వంకాయ is the Telugu word for Eggplant / Brinjal / Aubergine. In Hindi, it is called बैंगन (Baingan), and in Tamil, it is known as கத்திரிக்காய் (Kathirikai). Eggplant is a versatile vegetable central to Telugu cuisine. From gutti vankaya to vankaya pachadi, it's prepared in countless delicious ways. It is known for: rich in antioxidants (nasunin).