Tomato Brinjal Curry
Today’s recipe post will be a simple brinjal curry made with tomatoes and cashews. This Brinjal curry is very simple to make and uses only 4 ingredients mainly. Making this brinjal curry was super easy. However, clicking this one was no short of a nightmare for me. Guess the reason? Uff, my kid is enjoying his vacation at home and how can I expect an easy click with him 😉 Finally, clicked around 40 clicks and finalised on two. Food photography needs a lot of patience and with a toddler around, it can be quite taxing. Coming back to brinjals now, I love brinjals especially the tava fried ones, the Enna kathirika types etc. But my favourite is the one my mom prepares with a paste of onions and dhania seeds. She calls it Vankaya Iguru and it is the most favourite brinjal recipes of mine. If you would like to have a look at the Vankaya iguru recipe, click below.
This Brinjal curry recipes make uses of tomatoes, brinjals, cashews and chilli powder as the ingredients. It was very easy to make and my husband loved it too 🙂 Before we move on to the recipe, below are some health benefits of the humble brinjal:
- Heart friendly
- Acts as a natural laxative
- Weight loss
- Rich in antioxidants
- Helps prevent anemia
Preparation Method of Brinjal Curry:
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Brinjals: 7 to 8 medium sized
Tomatoes: 4 medium sized
Cashews: a handful(blend to fine paste)
Chilli Powder: 1 tsp ot as needed
Turmeric Powder: 1/4 tsp
Salt: as required
Oil: 1 tbsp
Mustard Seeds: 1/2 tsp
Curry Leaves: a few
1.Chop the brinjals into bite sized pieces and cook till soft. I pressure cook the brinjals for 2 whistles and release pressure immediately. We prefer the brinjals to be little soft and hence pressure cook. You can cook brinjals according to your choice of eating. They can also be fried in oil and added.
2. Make a puree out of the tomatoes. Keep aside.
3. Heat oil in a pan. Temper mustard seeds and curry leaves.
4. Add the tomato paste and cook well till the raw smell leaves and almost all the water has evaporated.
5. Now, add chilli powder and turmeric powder and mix well. Cook for about 2 minutes.
6. Add the cooked brinjals and mix well such that the gravy is coated well on all sides.
7. Now add the cashew paste, required salt and sugar. Mix well.
8. Cook closed for another couple of minutes.
9. Serve hot with rice or rotis.
1. I used more tangy tomatoes and hence the curry was on the tangy side. Sugar can be added to balance this.
2. Brinjals can also be fried in oil and added.
3. Almonds can also be added instead of cashews.
4. Garam Masala Powder can also be added at the last.
5. You can also add coriander powder, cumin powder along with chilli powder.
6. The amount of chilli powder depends on the spice level.