Brinjal And Cashew Nut Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they turn soft and mushy.
• STEP 5.Add chopped brinjals and cashew nuts. Mix well.
• STEP 6.Add water, salt, and garam masala. Cover and cook until the brinjals are tender.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose small and firm brinjals for this curry as they cook faster and have a better texture.
• Soak the cashew nuts in warm water for 15 minutes before adding them to the curry. This will make them soft and creamy.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• You can also add a tablespoon of yogurt or coconut milk to make the curry creamier.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Brinjal and Cashew Nut Curry with steamed rice, jeera rice, or roti for a complete meal.