Aubergine and Cashew Nut Curry from Sri Lanka

Being an out and out carnivore, vegetarian cooking has never been my strong point.  However having a vegetarian friend, one has to consider veggie options when planning a lunch or dinner party.  This was delicious and very easy to make.  The only problem was that I never made enough!

1 aubergine
1/4 teaspoon turmeric
2 teaspoons salt
4 cloves garlic finely chopped
1 green chili finely chopped
30g cashew nuts
3 tablespoons cooking oil
1 tablespoon curry powder
1/4 teaspoon chili powder
1 large onion thinly sliced
1/3 cup milk
1/2 teaspoon mustard 
Cut the aubergine into 3cm long thin slices.  Lay them flat on a plate and sprinkle with the salt and the turmeric.  Leave to marinate for 30 minutes.
Put the oil in a pan and fry the cashew nuts quickly.  Remove them from the pan and put them on some kitchen towel to absorb the oil.  Fry the aubergine slices until they turn golden.  Remove the aubergine and drain the oil.  Fry the onion, garlic and chili until the onion becomes translucent.
Add the chili powder, mustard and curry powder and mix well.  Pour in the milk and when it begins to simmer add in the aubergines and cashew nuts.  Allow it to simmer for a few minutes.  Done.
Cindy Vine is a South African currently living and working in Kyiv, Ukraine.  She is the author of Hush Baby, Defective and The Case of Billy B.  All her books are available on Amazon in both Kindle and paperback format.