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Vankaaya Paalu Posina Kura (Green Eggplants Cooked In Milk)

1 large green brinjal (chopped into small cubes and place in salted water for 10 mts)

1 finely chopped onion
1 slit green chilli
1 tsp cumin seeds
5-6 slightly crushed garlic cloves
1” finely minced ginger piece
1 tsp red chilli pwd ( adjust according to your choice)
pinch of turmeric pwd
1 tsp coriander pwd
salt to taste
1 cup skimmed milk
10 curry leaves
1 tbsp oil

Heat oil in a cooking vessel ,add the cumin seeds and let them brown.Now add the garlic,ginger,curry leaves and green chilli and fry for a few seconds taking care not to burn the tempering.Add the chopped onions and saute till the onions turn pink.
Add the chopped brinjals and saute them for a few mts.Add the chilli pwd,coriander pwd and turmeric pwd.Combine.Add salt and continue to saute for another 3-4 mts on slow fire covered till the brinjals are almost cooked.Now add the milk and go on stirring on medium heat till milk is completely combined with the brinjals and you attain a thick curry consistency…this could take about 7-8 mts.You need to ensure that the milk doesn’t curdle,so keep stirring till the brinjals are fully cooked in the milk and then turn off fire.Serve with hot steamed rice or rotis.

Note:You can make this curry with other brinjal varieties like Thai Eggplants or the purple variety.Ensure that they are tender and offset any bitterness before cooking the brinjals.


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