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Eggplant Curry with Cashews Recipe

Eggplant Curry with Cashews is a popular Indian Curries
Author :
On :
Tuesday, 14 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


  • 12 - small Brinjals
  • 2 - Onion (big)
  • 3 - Tomatoes (small)
  • 1.5 tsp - Jeera
  • 8 to 10 - Red Chillies
  • 12 - Cashew nuts
  • Salt to taste
  • Coriander leaves
  • How to Make Eggplant Curry with Cashews:

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


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