Vankaya Palu Posina Koora (Brinjal Curry with Milk)

Ingredients:

Vankaayalu (Brinjals/Eggplants) - 250gm

Onions (medium size) - 2

Green chillies - 2

Garlic pods - 3

Ginger - half-inch piece

Coriander leaves - 2-3 tbsp

Curry leaves - 4-5 leaves

Milk - 1/4 cup

Salt - as per taste

Oil - 2 tbsp

Procedure:

1. Wash, clean and chop brinjals in to half-inch pieces and finely chop green chillies and onions.
2. Take a pan, heat oil and add crushed garlic pods, green chillies, curry leaves and stir for 1 min.
3. Now add chopped onions, ginger paste and saute until the onions turn transparent.
4. Add some water and when water is boiling add chopped brinjals and boil them until they turn soft by closing the lid.
5. When brinjal pieces are almost cooked, add milk little by little with continuous stirring until the milk is completely incorporated in to the curry.
6. Add salt, mix well and finally garnish with finely chopped coriander.

TIP: Do not add all the milk at the same time (milk may crumble). Be sure that you do not cook for more time after adding milk (add milk only when the recipe is almost done).