Ingridents:
1.Brinjal/vankayalu : half Kg
2.Cashew/jeedipappu : 1/4 cup
3.Tomatoes : 2
4.Oil : 2 tspn
5.Salt
6.Turmeric
7.chillipowder
8.garlic-depends upon the taste
9.red dry michi - 5
10.mustard seeds - 1tspn
11.curry leaves - few
12.chana dal - 1 tspn
13.urad dal - 1 tspn
14.jeera - 1 tspn
Procedure :
1.Cut brinjal into required size pieces and put them in cold salt water to avoid them from getting bitter and dark
2.Now turn on stove ,put kadai,heat oil, add the seasoning ingredients
3.Add brinjal pieces and pinch of turmeric and allow them to get cooked
4.Now add salt,chillipowder and allow it to get cooked
5.Now make a small space in between cooking brinjal pieces and put the chopped tomatoes
6.Close the lid and allow them to cook for some time
7.Cook till the tomatoes are soft enough and then mash tomatoes and stir
8. add cashew at this point ( dont fry cashews before adding coz,they will turn hard)
9. cook for some time and then at end garnish with cilantro.