Eggplant Curry with Cashews

Recipe by
Total Time:
30-45 minutes
Serves: 6
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

  • 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.

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