Ingredients:
300 grms long purple brinjals
Oil for shallow frying
1 big red onion chopped
1 big red juicy tomato chopped
1 tsp ginger paste
1 tsp garlic paste
2 tbs oil
1 tsp cumin
1 tsp coriander powder
1 ½ tsp red chillie powder
¼ tsp turmeric powder
2 tbs cashew nuts paste
Lime juice to taste
Salt to taste
Little coriander leaves.
Method:
Cut the brinjals into 2 inch pieces, lengthwise.
Heat oil in a pan, and shallow fry the brinjals.
See that they are cooked and little brown in colour.
Heat the 2 tbs of oil, add in the cumin.
Let it splutter, add in the chopped onions.
Sauté well, add in the ginger garlic paste.
Fry for about 2 minutes.
Add in the tomatoes and the 3 powders.
Add in the salt, cook till the tomatoes turn mushy,
and the powders well cooked. Oil should separate.
Now add 1 cup of water and the cashew paste.
Boil for few minutes till the gravy is thick.
Add in the fried brinjals and the lime juice.
Mix well, remove and garnish with the coriander leaves.
A very rich side dish.
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