Brinjal and Cashew Nut Curry

Recipe by
Total Time:
15-30 minutes
Serves: 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 Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • A small ball - tamarind
  • 150g - cashew nuts
  • 1/2 kg - small purple brinjal
  • 1.5 cup - onion, sliced finely
  • 1 cup - tomato, chopped
  • 1/3 cup - Bengal gram (Chana) Dal
  • 2 tsp - black gram (Urad) Dal
  • 15 to 20 - dry red chillies
  • 2 tsp - coriander seeds
  • 1/2 tsp - fenugreek seeds
  • 3 tbsp - dry coconut (Copra), grated
  • 2 tbsp - roasted peanuts
  • 1/2 tsp - asafetida (hing) powder
  • 4 tbsp - oil
  • 2 pieces (2 cm each) - cinnamon
  • A few curry leaves
  • Salt to taste

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.

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