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.