Egglant Curry

4-5 Chinese Eggplant
1 cup cashews
5-6 garlic cloves
a pinch of Turmeric
a pinch of Asafoetida
Salt to taste
1 tsp tamarind powder or dried mango powder
1 tsp coriander powder
1-2 tsp chilli powder
salt to taste

Cut the long eggplant into two inch pieces. In a pan add oil, turmeric, chilli powder, salt and fry the eggplant till it is almost cooked. Take it out and in the same pan add curry leaves, green chilli cut long , garlic cut into long pieces, smashed garlic, add more oil if necessary and fry for a bit.  Add 1/2 cup whole cashew halves and half cup cashew powder, chilli powder, coriander powder ( 1 spoon ) and ground tamarind or dry mango powder. Add back the almost cooked egg plant into it let it simmer for 5 minutes.

Sprinkle with some fresh cilantro and serve hot with rice.


A recipe by Shahna Kothapally.


6 thoughts on “Egglant Curry”

  1. I must give this a try. You do a terrific job posting these recipes, one suggestion (take it with a pinch of salt 🙂 ), get a close-up view of the dish (& get a white background). Thank you for your interest & keep up the good work!


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