Vankaya Masala Koora (Eggplant Curry)

Ingredients:-

Brinjal / Eggplant-15 nos
Onions-2 nos (cut into small pieces)
Garlic paste-2 tbsp
Red Chillie powder-2 to 3 tbsp
Garam Masala Powder-1 tsp
Cashews nuts-1/3 cup
salt to taste
Oil-3 to 4 tbsp

Method:-

Wash the brinjals and take brinjal make prependicular slits without cutting stem totally

 In mix jar add cashews nuts and 1/2 cup water grind into a smooth paste.Keep it aside.

 In a wide pan,heat oil  add chopped onions fry until changes to light brown.

Switch off the flame and allow to  cool down.

 Now take one bowl add garlic paste,red chillie powder,salt mix well.Now stuff the brinjals with this mixture.

Gently separating the brinjal petals,fill the narrow gap with the prepared onion masala and remaining oinion masala,  keep it aside.

Heat oil in a pan,add stuffed brinjals,remaining onion masala mix well.Cover with a lid.Cook the brinjal pieces to soft on medium heat.

When brinjals is soft add cashews paste at the end Stir occasionally to make sure the gravy does not stick to the pan and wait till its cashew paste is cooked and raw smell goes away.Stir-fry for few minutes.

Remove from the stove.

Ready to eat.....

Note:This curry with out cashew paste also its very good.