Brinjal Cashew Curry

A sour brinjal curry. It tastes best with hot rice. I have used cashew here, but one can also use peanut instead of cashew. When you will cook it , the aroma in itself is so irresistible!! A real competition for the non-veg curries. 

Ingredients :

1. Black brinjal (cut into cube)- 1 cup
2. Salt to taste
3. Cashew- 1/2 cup
4. Onion- 1 large
5. Tomato- 1
6. Coriander seed- 1 tsp
7. Curry leaf- 7 to 8
8. Green chilly- 1
9. Coriander powder- 1 tsp
10. Turmeric powder- 1/2 tsp
11. Red chilly powder- 3/4 tsp
12. Tamarind paste- 1 tbs
13. Ginger paste- 1/2 tsp
14. Garlic paste- 1 tsp
15. Cumin powder- 1/2 tsp
16. Oil


Procedure :

Finely chop the onion. Heat 3 large tbs oil in a kadhayi. Let the oil be a little hot. Add the chopped onion and fry them on medium heat. Meanwhile, chop the tomato and keep aside. Dry roast the cashew until they turn brownish and a nice roasted smell comes off. Be careful as the cashews tend to get burnt easily. Now blend the cashew and tomato together. The paste must be a smooth one. Do not add much water as it will destroy the consistency of the gravy. When the onions turn brownish, add the chopped green chilly , coriander seed , ginger-garlic paste and curry leaves. Fry them until the curry leaves turn dark. When the onion is dark brown, add the cashew paste to it. Put some more oil if needed. Fry the paste with the onion over low flame. Add turmeric , cumin powder , chilly powder  and coriander powder. Mix well and fry the masala. Add water when the cashew paste starts sticking to the base. Add the tamarind paste and brinjal. Mix well. Add more water if needed. Adjust salt level. Cook the kadhayi over low flame and cover it. Cook until the brinjal is done and the gravy reaches a semi thick consistency.