Ingredients
1 large eggplant, cut into small pieces
½ cup cashew nuts
2 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
1 tablespoon fresh coriander, chopped
1 tablespoon water
Method
1. Start by heating oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. Mix in the eggplant pieces and cook until they become soft. Stir occasionally to ensure even cooking.
3. Add turmeric powder, red chili powder, and salt. Stir everything together to coat the eggplant well.
4. Sprinkle cashew nuts into the pan and add water. Cook for another few minutes until the nuts are warm.
5. Finally, garnish with fresh coriander and serve hot with rice or bread.
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