Eggplant Curry with Cashews


  • 1 eggplant
  • 240 ml (1 cup) oil
  • 2½ tsp salt
  • ¼ tsp turmeric
  • 1 sprig curry leaves
  • ¼ tsp chilli powder
  • 1 large onion, finely sliced
  • 4 cloves garlic (peeled)
  • 80 ml (1/3 cup) milk
  • ½ tsp black mustard seeds
  • ¼ tsp fenugreek seeds
  • 30g (1 oz) cashew nuts
  • 1 green chilli


  1. Slice eggplant into 5cm pieces. Wash and mix with 2 teaspoons of salt and turmeric and marinate for 30 minutes.
  2. Heat oil in a pan on high and fry the cashew nuts very quickly. Drain.
  3. Fry eggplants, a few at a time, until they turn golden. Drain well on a paper towel.
  4. Fry the sliced onions, garlic, green chilli and curry leaves. When the onions turn golden turn the heat down to low and fry the mustard seeds and fenugreek.
  5. When mustard seeds begin to splutter, add chilli powder, stir and add milk.
  6. When the milk begins to boil, add eggplants and cashew nuts.
  7. Stir well and cook for a few minutes before serving