Brinjal Cashew Curry

This is a regular masala kulambu with just a slight variation to the masala.
Easy to prepare and deliciously spicy to taste. Goes well with rice, dosa, idly.

• Heat 3 tbsp of oil in a pan and season it with 5 cloves, cinnamon stick, fennel seeds, curry leaves
• Add 1 chopped Onion and fry until it browns slightly
• Add 1 full clove of garlic sliced lengthwise and fry until translucent
• Add 1 tsp turmeric powder and salt per taste
• Add about 8 brinjals quartered and fry them well
• Add 2 chopped Tomatoes and fry for a min and cover and cook until tomato is pretty much done
• Add 1 Tbsp of coriander powder and 2 tsp of red chilly powder, 1/2 tsp of paprika powder and stir well for a min
• Add 3 cups of water (adjust water at your discretion) and cover and cook for about 10 mins
• In the meantime, fine grind 1tsp of raw peanuts (skin removed), 1tsp of dhalia, 6 cashews, 4 small pieces of coconut, optionally 1tsp of fried white sesame seeds - no need to add water
• You can even use coconut milk (2 tbsp) in lieu of coconut pieces
• Add this powder to the gravy, adjust salt/spice per taste, cover and cook for another 7 mins
• When the gravy is of desired consistency garnish with cilantro leaves and serve hot with rice/dosa/idli