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  • 1 eggplant
  • 240 ml (1 cup) oil or ghee
  •  salt
  • ½ tsp turmeric
  • ¼ tsp chillie powder
  • 1 large yellow onion, finely sliced
  • 4 cloves garlic (peeled)
  • 1 sprig curry leaves
  • 80 ml (1/3 cup) milk
  • ½ tsp black mustard seeds
  • ¼ tsp fenugreek seeds
  • 30g (1 oz) cashew nuts
  • 1 green chilli

  1. Slice eggplant into 5cm pieces. Wash and mix with 2 teaspoons of salt and turmeric and marinate for 30 minutes.
  2. Heat oil in a pan on high and fry the cashew nuts very quickly. Drain. Pre-roasted cashews may also be used in this recipe and would not require this cooking step.
  3. Fry eggplants,until they colour. Drain off the oil and place on kitchen tissue .
  4. Fry the sliced onions, garlic, green chilli and curry leaves. When the onions colour reduce the heat to low thn add and fry the mustard  and fenugreek seeds.
  5. When mustard seeds begin to splutter, add chillie powder, stir and add milk.
  6. , Add eggplants and cashew nuts when the milk boils
  7. Stir well and simmer to cook for a few minutes.
  8. Serve