Eggplant Curry with Cashews

Recipe by
Total Time:
30-45 minutes
Serves:6
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Dahi Kadi with Plain Rice, Best Aloo Palda (Pahari style potato curry with curd, Easy Black Night Shade Arai Puli Vatha Kuzhambu

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Ingredients

How to Make Eggplant Curry with Cashews

  • Add 3 to 4 tsp of oil in kadai.
  • Add cashew nuts, jeera and red chillies. Saute.
  • Then add onion and fry till light brown.
  • Add tomatoes and salt. Let the tomatoes cook thoroughly.
  • Then grind the entire mixture to a paste.
  • Meanwhile, slit brinjal into 4 pieces, leaving it attached at the stem.
  • Shallow fry them. When half cooked, add the paste.
  • Cook on a medium flame, till the curry turns into light brown in colour.
  • In the end, add freshly cut coriander.