Brinjal and Cashew Nut Curry

Recipe by
Total Time:
15-30 minutes
Rated 4 based on 100 votes
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.