Ingredients
– 2 medium-sized eggplants (brinjals)
– 1 cup raw cashew nuts
– 2 tablespoons oil
– 1 teaspoon mustard seeds
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– Salt to taste
– 2 tablespoons chopped fresh coriander
– Juice of 1 lemon
Method
1. Cut the eggplants into small cubes and soak them in water to prevent browning.
2. Heat oil in a pan over medium heat. Add mustard seeds and allow them to pop.
3. Stir in cumin seeds and the chopped eggplants. Cook for about 10 minutes until soft.
4. Mix in turmeric powder, red chili powder, cashew nuts, and salt. Cook for another 5 minutes.
5. Turn off the heat and add lemon juice and chopped coriander before serving.
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