Ingredients

• 500g of Thai Eggplant
• 50g of Dried Sprats
• 1 Mango
• Some Jackfruit Seeds
• 1 sliced Onion
• Some Curry Leaves
• 2 sliced Green Chilies
• Some pieces of Pandan Leaves (Rampe)
• 1.5 tbsp of Chili Powder
• Toasted Fenugreek Seeds
• Half a tsp of Pepper
• 1 tbsp of Curry Powder
• Some Turmeric Powder
• Salt
• Coconut Milk

Instructions

1. Wash 500g of Thai Eggplant.
2. Remove the stems and cut each Thai Eggplant into 4 quarters.
3. Add the pieces into a bowl of Water.
4. Remove the core by hand starting from the opposite side of the stem for each of the pieces.
5. Boil the Jackfruit Seeds.
6. Add a sliced Onion into a pot.
7. Add some Curry Leaves.
8. Add 2 sliced Green Chilies.
9. Add some pieces of Pandan Leaf (Rampe).
10. Cut the Mango into big chunks and add it.
11. Add 1.5 tbsp of Chili Powder.
12. Add some toasted Fenugreek Seeds.
13. Add half a tsp of Pepper.
14. Add 1 tbsp of Curry Powder.
15. Add some Turmeric Powder.
16. Add Salt to taste.
17. Add Coconut Milk from half of a grated Coconut.
18. Now add the Thai Eggplant into the boiled Jackfruit Seeds.
19. Add the Coconut mixture until everything is covered.
20. Cook over medium heat.
21. When the curry is boiling, add 50g of dried Sprats.
22. Mix everything together.
23. Cook for about 15 more minutes.

Photos