Vankaya Cashew Kura (Brinjal or eggplant curry)

Ingredients::

Vankaya ( egg plant)::1/2 kg

Cashew whole::15 (Soak the whole cashews in little water over night)

Green chillies ::3

Coriander::1/2 bunch

Ginger::1/2 inch piece

Urad daal:1 tablespoon

Mustard seeds1/2 tablespoon

Cumin seeds::1/2 tablespoon

Red chillies::1

Salt to taste

Oil::1 tablespoon

Procedure::

Soak the whole cashews in little water over night.

Wash the vankaya ( egg plant) and cut into 1 inch pieces and put them in salt water so they don't turn black.Grind coriander,ginger, green chillies into coarse paste and keep it aside.Now heat a pan and add oil ,now add the seasonings urad daal, mustard seeds, cumin seeds and let the mustard seeds splatter.Now drain the water from vankaya pieces and put it in the pan with the fried seasoning. Now add salt and the grinded paste and stir well. Now add the cashew halves .

Now put a lid and cook on medium heat and stir occasionally u till vankaya is tender.

Now reamove the curry in the serving dish and enjoy. Good with rotis and rice.