Eggplant & Peas Cashew Curry

Eggplant and green peas in a delicious cashew nut and tamarind sauce with mint leaves

Total Time (Mins): 
Prep Time (Mins): 
Cook Time (Mins): 

Baby Eggplants: 4
Ginger: 3 inch
Medium Red Onions 2
Cashew nut: 3 tbsp
Frozen Green Peas: 1 cup 
Mint Leaves: 2 tbsp
Crushed Black pepper corns: 1 tsp
Green Chili (finely chopped): 2
Black pepper powder: 1 tsp
Garam Masala Powder: 2 tbsp
Tamarind paste: 2 tbsp
Oil for frying: 5 tbsp
Lime juice: 1 tbsp
Salt to taste
Coriander Leaves for garnish

For Garam Masala Mix:
Cinnamon Stick: 1 inch
Cloves: 4
Green Cardamom Pods: 2
Pepper corns: ½ tsp
Fennel Seeds: 1 tsp
Cumin seeds: 1 tsp

Cooking Method: 
Frying, Simmering
Skill Level: 

1) Dry roast the garam masala mix. Grind to a powder and keep aside

2) Make 2 opposite slits on the baby eggplants keeping the crown intact

3) Rub salt, black pepper powder and lemon juice in between the slits of the eggplant. Keep aside for 5 min. Shallow fry the egg plants till done.

4) Grind ginger and onions to a fine paste 

5) Grind cashew nut to a powder. Keep aside

6) Heat oil in a frying pan. Add ginger onion paste. Fry well on a medium flame for 5 min till the onion is brown.

7) Add mint leaves and green chilies. Fry for 1 minute.

8) Add cashew nut powder. Fry for 2 min.

9) Add 1 ½ cups of water. Bring to a boil.

10) Add frozen green peas, crushed black pepper corns and salt. Mix well.

11) Add fried eggplants to the pan. Stir gently.

12) Add tamarind pulp and garam masala mix

13) Cover and simmer on low flame for 3 min. Remove from flame

Common Mistakes: 

1) Do not overcook the eggplant

2) Marinate the eggplant with salt and pepper to increase the flavor 



Frying eggplants prevents it from being mushy

Alternative Ingredients: 

1) Substitute tamarind with tomato paste

2) Substitute Cashew nut with roasted skinless peanut



Garnish with chopped fresh coriander leaves.Serve hot with Chili Garlic Chutney, Naan, Paratha, or Rice

Dish Type: