Vankayi Palu Kura | Dhoodh Baighan | Brinjal Curry with Milk

Recipe Prepared By

Smt Jhansi Lakshmi

*****
Article Written By



Preparation time: 10 minutes
Cooking time: 20 minutes
Course: Main
Main ingredient: Brinjal
Serves: 3-4

 

Ingredients

Vankayilu (Baighan, Brinjal) : 1/4 Kg

 

Pachimirapakayalu (Hari Mirchi, Green Chillies) : 2

 

Karivepaku (Curry Patta, Curry Leaves) : 1 stem

 

Nune (Thel, Oil) : 2 tsp

 

Aavalu (Sarson, Mustard Seeds) : 1/2 tsp

 

Jeelakarra (Jeera, Cumin Seeds) : 1/2 tsp

 

Endumirapakaya (Lal Mirchi, Red Chilly) : 1

 

Paalu (Dhoodh, Milk) : 1 bowl

 

Uppu (Namak, Salt) : 1 tsp

 

Kaaram (Mirchi, Chilli Powder) : 1 tsp





Procedure

Step 1 : Cut Brinjal in to slices, drop it in salt water so that brinjal colour wont change

 

Step 2 : Chop onions into small pieces, cut 2 green chillies

 

Step 3 : Now heat 2 tsp oil in a pan for talimpu (Aavalu, Jeelakarra, Endumirapakaya, Karivepaku)

 

Step 4 : Add chopped onions and green chillies to talimpu, let if fry till golden brown colour

 

Step 5 : Add Brinjal pieces to that, sprinckle little water, 1 tsp salt and close the pan for 5min in low flame

 

Step 6 : Slowly add 1 bowl milk to the curry by mixing

 

Step 7 : Let it cook for 3 min in low flame, add 1 tsp kaaram to it and leave for 1 min

Mix it well and serve with white rice immediately :)





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