Vankaya tomato giddipappu kura/Eggplant Tomato Cashew Curry🍛

This curry goes very well with chapathi, roti or pulao.

🍆  vankaya/Egg plant- 750 grams
🧅 Onion- 1 large/ 175 grams
🍅 Tomato  - 150 grams / 1 large (i am using cherry tomatoes from my garden)
🌶 Red chili powder - 1 tbsp or to taste
🌶 Green chilies - 2
 • Ginger - garlic paste - 1 tsp
 •  Cashews - 1/4 cup (soak for 1 hr)
 •  Oil - 3 tbsp
🧂 Salt to taste

For Masala
1. Coriander seeds / dhaniya - 1 tbsp
2. Khus- khus / Gasagasalu - 1 tbsp
3. Dry coconut - 1/4 cup
4. Clove / Lavangalu - 2
5. Cardamon/ Elachi -2
6. Cinnamon/ chekka - 1 inch piece

Preparing

1. Heat 1 tsp oil in a pan and dry roast all the ingredients under masala. First roast dhaniya, clove, cinnamon, cardamon and then add gasagasalu and coconut and roast till they turn light golden .
2. Grind them into paste by adding little water 💧 and keep aside.
3. Heat remaining oil in the pan and fry onion 🧅 until it turn golden brown.
4. Add ginger-garlic paste and fry until there is no raw smell and add tomato 🍅, rec chili powder and cashews and fry until oil oozed out.
5. Add eggplant 🍆 and fry until they are half done.
6. Add masala paste, salt and 1/2 cup water and cook till oil oozes out.
7. Serve with chapathi, roti or pulao.