Brinjal/ Eggplant Cashew Curry In 15 Minutes

Walking into Sprouts market place yesterday, I was greeted by a table of baby brinjal which looked so colorful. Eggplant or Brinjal taste best when they are not stored in the fridge. Since they were super fresh, I decided to make something with it for dinner to go with the roti's. This is a very simple curry with cashews that deliver the crunch that I enjoy in my food. Was done in 15 minutes and tasted delicious. 

Gadgets:

Heavy bottom Pan

Spatuala

Measuring Spoons

Cutting Board

Knife

Ingredients:

Baby Brinjal / Egg plant - 14  ( cut them lengthwise)

Onion - 1 ( julienne)

Roma Tomatoes - 2 ( like french fries)

Ginger - 2 tsp chopped

Garlic - 2 tsp chopped

Cumin Seeds - 1 tsp

Coriander Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Chilli Powder - 1/2 tsp ( I used a very spicy powder)

Salt

Cashew Nuts - 15

Oil - 3 tbsp

Cilantro - some for garnishing

Preparation:

1. Heat the pan with oil. Add cumin seeds and allow to toast a few seconds.

2. Add cashew nuts garlic, ginger and onion and cook until the onions gets transparent. Add brinjal, mix and cook it for some time covered.

3. Add salt, coriander, chilli and turmeric powder and give it a mix.

4. After a few minutes add tomatoes and cover and cook on low for a 5 minutes. 

5. Garnish with cilantro and serve it hot as a side dish for roti or rice.