Ingredients:

• 12 – small Brinjals
• 2 – Onion (big)
• 3 – Tomatoes (small)
• 1.5 tsp – Jeera
• 8 to 10 – Red Chillies
• 12 – Cashew nuts
• Salt to taste
• Coriander leaves

Method:

1. Add 3 to 4 tsp of oil in kadai.
2. Add cashew nuts, jeera and red chillies. Saute.
3. Then add onion and fry till light brown.
4. Add tomatoes and salt. Let the tomatoes cook thoroughly.
5. Then grind the entire mixture to a paste.
6. Meanwhile, slit brinjal into 4 pieces, leaving it attached at the stem.
7. Shallow fry them. When half cooked, add the paste.
8. Cook on a medium flame, till the curry turns into light brown in colour.
9. In the end, add freshly cut coriander.

Recipe courtesy of Neelima Mulampaka