Brinjal curry

Ingredient:

• 500g - Egg plant/ brinjal
• 2 Teaspoon - Maldive fish
• 2 Teaspoon - Grounded chilly
• 1 - Onion
• 1/4 Teaspoon - Mustard
• 5 - Curry leaves
• Oil required amount
• 10 - Cashew nut
• Salt

Method:

• Cut the egg plant and fry it oil
• Heat one tablespoon of oil and fry mustard, curry leaves and onion
• Add salt, chili and maldive fish then stir well
• Add egg plant and mix well
• Add cashew nut, mix well and remove from pan
• Serve with rice

(6 - 7 Serves)