Eggplant Curry with Cashews

Recipe by
Total Time:
30-45 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.