Usuba
Eggplants with Cashews in Ghee
A spicy Indian eggplant dish with crispy cashew nuts. The eggplants are fried in ghee with aromatic spices, becoming tender and delicately flavored. Garnished with fresh cilantro and can be served as a side dish or as a standalone meal.
- Total
- 30 min
- Standard serving
- 152.1 g
Ingredients
Total 9
Instructions
- 1
Step 1
Heat ghee in a sauté pan over medium heat. If ghee is not available, use vegetable or butter oil.
- 2
Step 2
Add mustard seeds and cumin. Fry until the seeds begin to crackle and open.
- 3
Step 3
Cut the eggplant into cubes and add to the saucepan. Fry over medium heat, stirring, until the eggplant becomes soft and lightly golden.
- 4
Step 4
Add raw cashews and continue frying until the eggplant is completely cooked and the nuts acquire a light golden tint.
- 5
Step 5
Add salt, turmeric, and ground black pepper. Stir and remove from heat.
- 6
Step 6
Transfer the dish to a serving bowl and sprinkle with fresh chopped cilantro before serving.
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