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.
Heavy bottom Pan
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)
Cashew Nuts - 15
Oil - 3 tbsp
Cilantro - some for garnishing
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 five it a mix.
4. After a few minutes add tomatoes and cover and cook on low for a 5 minutes.