Heat oil and deep fry the brinjals until golden brown. Drain on kitchen paper towel.
Heat 2 tbsp oil in a wok. Add curry leaves and cumin seeds and fry until they crackle. Add onions and fry until golden brown. Reduce heat and stir in garam flour, chili powder, turmeric, coriander and cumin seed powder and the dissolved jaggery.
Toss the brinjals, cashew nuts, limejuice and salt in the mixture. Simmer until the mixture leaves the sides of the pan.
Serve garnished with chopped coriander leaves.
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