Eggplant curry with cashew nuts

 

INGREDIENT

1 eggplant
4 cloves garlic peeled and sliced
21/2 teaspoons salt
1 green chilli
1/4 teaspoon turmeric powder
1 sprig curry leaves
2 cups oil
1/2 teaspoon mustard seeds
30g cashew nuts
1/4 teaspoon fenugreek seeds
1 large onion sliced fine
1/4 teaspoon chilli powder
1/3 cup milk

METHOD

Cut the eggplant into 3 pieces and cut across into thin 3cm-long pieces. Wash and mix with 2 teaspoons of salt and turmeric powder and marinate for about half an hour.
Heat the oil in a pan on high and fry the cashew nuts very quickly and drain. Fry the eggplants, a few at a time, until they turn to a golden colour. Drain well on a paper towel. Do this until all the eggplants have been fried.
Drain off the oil leaving about 3 tablespoons and fry the sliced onions, garlic, green chilli and curry leaves. When the onions turn a golden colour turn the heat down to low and fry the mustard seeds and fenugreek seeds. When mustard seeds begin to pop, add the chilli powder and stir and add the milk. When the milk begins to simmer add the fried ingredients (eggplants and cashew nuts). Stir well and cook for a few minutes and take the pan off the stove. The curry is now ready to be served.