1. Soak tamarind in 1 cup of water.
2. Soak cashew nuts in hot water for 1 hour.
3. Cut the brinjals into quarters, length way.
4. Roast all the ingredients from Bengal gram dal to dry coconut, using a little oil.
5. Cool and grind to slightly coarse paste with peanuts and asafoetida.
6. Heat the oil in a kadai. Add cinnamon.
7. After few seconds, add onion. Fry till onion is golden brown.
8. Add the ground paste and fry well.
9. Add curry leaves and tomato. Cook till tomato is soft.
10. Add brinjals and drained cashew nuts.
11. Add salt and 1 ½ cup of water. Cover and simmer till brinjals are ½ cooked.
12. Squeeze the soaked tamarind and extract the juice. Add the juice to the kadai.
13. Simmer without cover till the brijal is cooked and the gravy is thick.
14. Serve hot with steamed rice, poori or chapathi

Serves: 4 to 6