Ingredients

• 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

• 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.