Ingredients

• A small ball - tamarind
• 150g - cashew nuts
• 1/2 kg - small purple brinjal
• 1.5 cup - onion, sliced finely
• 1 cup - tomato, chopped
• 1/3 cup - Bengal gram (Chana) Dal
• 2 tsp - black gram (Urad) Dal
• 15 to 20 - dry red chillies
• 2 tsp - coriander seeds
• 1/2 tsp - fenugreek seeds
• 3 tbsp - dry coconut (Copra), grated
• 2 tbsp - roasted peanuts
• 1/2 tsp - asafetida (hing) powder
• 4 tbsp - oil
• 2 pieces (2 cm each) - cinnamon
• A few curry leaves
• Salt to taste

How to Make Brinjal and Cashew Nut Curry

• Soak tamarind in 1 cup of water.
• Soak cashew nuts in hot water for 1 hour.
• Cut the brinjal into quarters, lengthwise.
• Roast Bengal gram dal, black gram dal, chillies, coriander seeds, fenugreek seeds, and dry coconut using a little oil.
• Cool and grind to slightly coarse paste with peanuts and asafoetida.
• Heat oil in a kadai. Add cinnamon.
• After a few seconds, add onions and fry till golden brown.
• Add the ground paste and fry well.
• Add curry leaves and tomato. Cook till tomato is soft.
• Add brinjal and drained cashew nuts.
• Add salt and 1.5 cup of water. Cover and simmer till brinjal is half-cooked.
• Squeeze the soaked tamarind and extract the juice. Add juice to the kadai.
• Simmer without cover till the brinjal is cooked and the gravy is thick.
• Serve hot with steamed rice, poori, or chapati.