1 large American Eggplant cut into bite size pieces
10-15 curry leaves
8-10 dry red chilies (optional)
1-2 green chilies sliced
1-2 Tbs of garlic ginger paste or 2-3 cloves of garlic minced with 1Tbs of ginger minced
1 medium onion chopped
1Tbs of curry powder (I used McCormick brand)
1 tsp red chili flakes (or to taste)
1/4 tsp turmeric
1/2 tsp fenugreek seeds
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2-3 Tbs fish sauce or to taste ( this is the salt in the dish)
1/2 can of coconut milk
1/2 cup water
juice of half of a lime
Now add your fish sauce, 1/2 cup of water and coconut milk. Cook for 20 minutes on the stove until the eggplant starts to soften and break down a bit. I like the eggplant to be tender and soft. Taste for seasoning. If you like your flavors, turn off the stove and finish off with a little lime juice.
*note add more water as needed if you need to cook your eggplant longer.
Serves with rice and enjoy. Serves 4-6 people.