vankaya jeedipappu koora/Brinjal Cashew curry

/ BriRequired:

Brinjal/vankayalu : 1/2 Kg

Cashew/jeedipappu : 1/4 cup

Tomatoes : 2

Oil : 2 tspn

Salt - acc to taste

turmeric - pinch

chillipowder - acc to taste

Spice:

fist ful garlic pods
red dry michi - 5

Seasoning:

mustard seeds - 1tspn
curry leaves - few
chana dal - 1 tspn
urad dal - 1 tspn
jeera - 1 tspn


procedure :

1. Cut brinjal into required size pieces and put them in cold salt water to avoid them from getting bitter and dark

2. Now turn on stove ,put kadai,heat oil, add the seasoning ingredients
3.Add brinjal pieces and pinch of turmeric and allow them to get cooked
4. Now add salt,chillipowder and allow it to get cooked
5. Now make a small space in between cooking brinjal pieces and put the chopped tomatoes

6.Close the lid and allow them to cook for some time

7.Cook till the tomatoes are soft enough and then mash tomatoes and stir

8. add cashew at this point ( dont fry cashews before adding coz,they will turn hard)

9. cook for some time and then at end garnish with cilantro.

Its that simpleeee !!!