Vankayi Palu Kura | Dhoodh Baighan | Brinjal Curry with Milk

Welcome to our kitchen! Today, we're excited to share a traditional and comforting recipe that brings together the rich flavors of brinjal (eggplant) and the creamy goodness of milk. Vankayi Palu Kura, also known as Dhoodh Baighan, is a beloved dish that perfectly balances spice and creaminess, making it a favorite in many households. Whether you're a seasoned cook or a culinary enthusiast looking to try something new, this recipe is sure to delight your taste buds and impress your family.

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

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Preparing the Brinjals
• Step 2: Chopping the Vegetables
• Step 3: Preparing the Tempering
• Step 4: Sautéing Onions and Chillies
• Step 5: Cooking the Brinjals
• Step 6: Adding Milk to the Curry
• Step 7: Final Seasoning and Serving

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: Preparing the Brinjals

Start by washing the brinjals thoroughly. Slice them into even pieces to ensure uniform cooking. To prevent the brinjals from discoloring, drop them into a bowl of salted water. This step helps in maintaining their vibrant color and enhances their texture.

Step 2: Chopping the Vegetables

Next, chop the onions into small, uniform pieces. This ensures that they cook evenly and blend seamlessly into the curry. Additionally, cut the green chillies into fine pieces, adjusting the quantity based on your preferred spice level.

Step 3: Preparing the Tempering

Heat 2 teaspoons of oil in a pan over medium heat. Once the oil is hot, add the mustard seeds (aavalu), cumin seeds (jeelakarra), red chilli (endumirapakaya), and curry leaves (karivepaku). This tempering process infuses the oil with aromatic flavors, which forms the base of the curry.

Step 4: Sautéing Onions and Chillies

After the tempering begins to sizzle, add the chopped onions and green chillies to the pan. Sauté them until they turn golden brown, allowing the onions to release their sweetness and the chillies to infuse the oil with heat.

Step 5: Cooking the Brinjals

Introduce the brinjal slices to the pan, stirring them gently to coat with the tempered mixture. Sprinkle a little water to help in the cooking process, add 1 teaspoon of salt, and cover the pan. Let the brinjals cook on a low flame for about 5 minutes, allowing them to soften and absorb the flavors.

Step 6: Adding Milk to the Curry

Slowly pour 1 bowl of milk into the curry while continuously stirring to ensure it blends well with the brinjals and spices. This addition of milk imparts a creamy texture and balances the spiciness of the dish.

Step 7: Final Seasoning and Serving

Allow the curry to simmer on a low flame for an additional 3 minutes. Then, add 1 teaspoon of chilli powder (kaaram) to enhance the flavor. Let it cook for another minute to ensure all ingredients are well incorporated. Finally, mix the curry thoroughly and serve it hot with steamed white rice for a delightful meal.

Mix it well and serve with white rice immediately :)

We hope you enjoy making and savoring this delicious Vankayi Palu Kura. It's a perfect blend of flavors that brings comfort and satisfaction with every bite. Whether it's a family dinner or a special occasion, this brinjal curry with milk is sure to be a hit. Happy cooking!