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



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


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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