Jul 5, 2018

Eggplant Cashewnut Poriyal

So let's talk about Eggplant. Either you like it or don't. There's no in between here. Growing up as a kid, this was a veggie I would not touch when my mom made it. And my sister would devour it entirely. I stuck to my vendakkai (okra). I don't exactly remember when I started to eat this. But all I know is that I'm glad I did. Fast forward to today, this is one of my favorite veggies (still second to okra) to cook as a part of a south Indian meal. 

Normally I make it the stuffed variety or with a kai-podi sprinkled on top. This time around the I-want-something-new bug was bothering me. And I decided to give this a try. One of the main issues with eggplant is that its a soft vegetable. So I thought something with a crunch would do this good. And besides, there never has been a case in history where Cashews spoiled the taste of anything. 

Cut the eggplants into little discs. And leave them in water till you are ready to use them.

In a wide pan, add about 2 tsps of oil.

Throw in these wonderful things into it -

Mustard Seeds - 1 tsp
Channa Daal - 1 tsp
Urad Daal - 1 tsp
Jeera (Cumin Seeds) - 1 tsp

Then add the gorgeousness called Cashewnuts. About a handful maybe. Fry everything together for a min.

Then add the cut eggplants to the pan.

Add these to the pan -

Turmeric Powder - 1 tsp
Salt - to taste
Chilli powder - 1-2 tsps

Mix well. Cover with a lid for a few mins and cook. Then remove the lid and let it cook in simmer.