Vankaaya Paalu Posina Kura (Green Eggplants Cooked In Milk) - Indian food recipes - Food and cooking blog

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Vankaaya Paalu Posina Kura (Green Eggplants Cooked In Milk)

Green Eggplant or green brinjal, (aubergine, vankaaya, baingan or badinjan), is one of the most common vegetable which is grown all year round in Andhra Pradesh,the state I belong. They are round to oval in shape with a thinner skin unlike the purple eggplants. The small purple variety of brinjals are used to prepare the famous Andhra delicacy Gutti Vankaaya Kura (stuffed brinjal curry). The green brinjal has fewer seeds and are white which is a sign that they are fresh and tender. These eggplants have a delicate flavor and cook easily and are best suited to prepare this dish and Vankaaya Pachadi, an Andhra brinjal chutney recipe similar to Baingan Ka Bharta.

These eggplants sometimes have a bitter taste, especially during summers, and you can offset the bitterness by sprinkling a tsp of salt over them and place them in a colander so that the bitter juice of the brinjal pieces trickles down. Then wash them thoroughly in water and squeeze off excess water. Vakaaya Paalu (milk) Posina (pour) Kura is a very simple, easy-to-make, healthy dish where the brinjals (as name suggests in Telugu) are cooked in milk which gives the curry a rich and sweet flavor.

 

 

 

Vankaaya Paalu Posina Kura

  Prepare time:  Cook:  Serves: 2  Cuisine: Andhra All Recipes,Andhra Recipes,Indian Curry Recipes,Indian Vegetarian Recipes,Recipes Vegetable Dishes
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 Ingredients

  •   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)
  •   pinch of turmeric pwd
  •   1 tsp coriander pwd
  •   salt to taste
  •   1 cup skimmed milk
  •   10 curry leaves
  •   1 tbsp oil

Method for making Vankaaya Paalu Posina Kura

  1. Heat oil in a cooking vessel, add the cumin seeds and let them brown.

  2. Now add the garlic, ginger, curry leaves and green chilli and fry for a few seconds taking care not to burn the tempering.

  3. Add the chopped onions and saute till the onions turn pink.

  4. Add the chopped brinjals and saute them for a few mts. Add the chilli pwd, coriander pwd and turmeric pwd. Combine.

  5. Add salt and continue to saute for another 3-4 mts on slow fire. Now cover with a lid and cook till the brinjals are almost cooked.

  6. 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. Garnish with coriander leaves.

  7. Serve with steamed rice or rotis.

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