Indian Baby Eggplants 4-5
Ginger 1 inch
Garlic 1 pod
Peanuts 2 tsp
Cumin seeds 1 tsp
Chilly powder 1 tsp
Coriander powder 1 tsp
Mustard 1/2 tsp
Methi seeds 1/4 tsp
Curry leaves 3-4
Salt as per taste
Soak cashew in warm water for 15-20mins.
Cut the brinjals into 4 keeping the edge intact
Roast peanuts and cumin seeds until aromatic cool and grind to fine powder.
Grind to fine paste onion, ginger , cashew and garlic with little water.
Heat oil in a pan add the ground onion paste and cook in simmer for 3-4 mins or until the raw smell goes.
Now add the ground peanut and cum in powder, coriander powder, chilly powder, salt and mix well.
In another pan heat oil add mustard, methi seeds, curry leaves and brinjals.
Cook until brinjal is half cooked, slowly trasnfer this to the gravy which is cooking, add a glass of water, close the lid and cook for 4-5 mins or until brinjal is done.
Garnish with coriander leaves and serve hot with chapathis