(contributed by Saivani)

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Ingredients:
Eggplant (small size)		1/2 kg
Onions (large size)		4
Coriander Leaves		1 bunch
Coconut (grated)		2 tsp
Ginger-Garlic Paste		2 tsp
Garam Masala Powder		1 tsp
Cashews		15 gms
Coriander powder		1 tbsp
Red chilli powder
Turmeric Powder		1 pinch
Oil (for deep frying and curry)		1/4 kg
Salt to taste

Method:
1.	Cut each eggplant into four quarters in such a way that the four quarters are still joined at the top.
2.	Wash eggplants with salt water.
3.	Deep fry the eggplants and keep aside.
4.	Use the blender to make a paste of onions, cashews, and grated coconut.
5.	Heat 200 grams of oil in a pan.
6.	Fry the paste in this oil till golden brown.
7.	Now add garam masala, ginger-garlic paste and coriander powder. Fry for one more minute.
8.	Add turmeric powder, chilli powder and salt. Fry for one more minute. Add a little water to make thick paste.
9.	Now add the fried eggplants. Leave on medium heat for two minutes.
	Serve with hot rotis or parathas.