Brinjal and Cashew Nut Curry


  • 5 medium sized brinjals
  • 1 big onion chopped
  • 10 nos cashew nuts
  • 2 big tomato chopped
  • 1 teaspoon chilli powder
  • 1 teaspoon salt
  • A pinch of turmeric powder
  • Half teaspoon garam masala powder
  • 1 tablespoon oil
  • 1 teaspoon mustard
  • 1 spring curry leaves
  • 1 teaspoon ghee
  • Oil for deep frying

Cut the brinjals lengthwise and deep fry in oil and keep aside. Fry the cashew nuts in a teaspoon of ghee and keep aside. In a kadai put the oil and when it is hot add mustard seeds. When it pops up, add onions chopped, curry leaves and fry for a while. Add tomatoes cut into small pieces and again fry for two to three minutes. Add chilli powder, turmeric powder, garam masala powder, salt and mix well. Add brinjals, cashew nuts and mix well. Remove from fire.

Leave a Comment

Your email address will not be published. Required fields are marked *