Vankayi Palu - Step By Step Recipe In Pictures
Complete instructions to make tasty Vankayi Palu Kura | Dhoodh Baighan | Brinjal Curry with Milk along with photos of each step, cooked by a homemaker and explained in a easy-to-follow manner
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Skillet
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
- Serving bowl
- Plate
Ingredients
- 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
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