Apr 24, 2009

Vankaya jeedipappu kura/Brinjals in Cashews Gravy




The original recipe was in a nice white color(without tomatoes).Dont know the reason why my hubby hates to eat white gravies..He decides the side dish by its appearance and flavor whether to taste or not..So I modified the original recipe of this dish adding tomatoes and replaced white pepper powder with red chilli powder.

Ingredients

Indian eggplants- 6
Onion-1 medium
Tomato-1 big
Roasted Cashews-1/2 cup
Gingergarlic paste-1 tsp
Red chilli powder-1tsp
Coriander powder-1tsp
Green chillies-3
cloves-2
cumin powder-1 tsp
Turmeric-a pinch
coriander leaves
Curry leaves
Salt
Oil

Method of preparation

1)Blend tomato and 1/4 cup cashews in to fine paste.
2)Blend other 1/4 cup cashews to a coarse powder.
3)Wash the eggplants and cut off the stems, make a cross shape slit on the other end.Wipe it with a dry cloth so that there is no moisture on it.Heat 1tsp of oil in a pan drop these eggplants to it and close the lid for 5 minutes.Let them cook till they are soft.One can use 2 Chinese eggplants too.Just cut them length wise in to big pieces and cook them on steam the same way.
4)Take another pan add 2 tsp of oil to it.When it is hot add the chopped onions,cloves,curry leaves,turmeric,green chillies and fry till the onions are light brown.Add the ginger garlic paste and fry for 1 more minute.
5)Add the ground cashew tomato paste to it and cook till the tomatoes are well cooked.
6)Add the red chilli powder,salt,coriander powder,cumin powder and coarsely blended cashew powder.Add fried eggplants to the gravy.Add some water to it and cook for 5 more minutes.
7)Finally garnish with coriander leaves and cashews.This goes well with rice and rotis.