Vankaya Paalu Curry or Brinjal Milk Curry (also known as Vankaya Paalu Posi Curry in Telugu) is a unique and creamy curry made with eggplant (brinjal) cooked in regular milk added with flavors.
This curry combines the earthy flavors of brinjal with the richness of milk and the depth of Indian spices, making it a comforting and flavorful dish. Vankaya Paalu curry is very simple and unique. It has got mild taste neither too spicy nor too mild. Kids too love this curry.
We can make different varieties with vankaya or brinjal. Brinjal is considered as the king of the vegetables. We find it’s place in every occasion small or big.
Vankaya Paalu Curry | Brinjal Milk Curry | Vankaya Paalu Posi Curry
Creamy textured curry to be served with rice or roti.
Ingredients
- 1/2 Kg Vankaya/Brinjal
- 1 medium Onion
- 1 tbsp Oil
- 1 tbsp Urad dal
- 1 tbsp Chana dal
- 1 tsp Mustard seeds
- 1/4 tsp Cumin Seeds
- 1/4 tsp Turmeric Powder
- 1 tsp Salt Add salt as per your taste
- 1/4 tsp Asafoetida/Hing
- 3/4 Cup Milk
Instructions
- Chop onion length wise.
- Chop Brinjal/vankaya also length wise and put them in water to avoid decolouring.
- Slit green chillis.
- Heat oil in a kadai.
- Add urad dal and chana dal.
- Add mustard seeds and cumin seeds.
- Allow them to splutter.
- Add slit green chillis and red chillis.
- Saute them for a minute.
- Add sliced onion.
- Fry them till they turn translucent.
- Add sliced vankaya/brinjla.
- Combine them well. Add turmeric powder and salt.
- Mix them well. Add water and cover.
- Cook for 5 minutes.
- While stirring occasionally cook till the vankaya become soft.
- Add milk and cover.
- Cook for another 10 minutes on a low flame.
- Keep stirring occasionally.
- Let the vankaya absorbs all the milk and moisture.
- Switch off the flame and transfer the curry into serving bowl.
- Serve vankaya paalu curry with rice or roti.
