Eggplant and pineapple curry

Ingredients

• 50 gm ghee
• 1 tsp brown mustard seeds
• 6 cardamom pods, bruised
• 2 sprigs fresh curry leaves, leaves picked
• 2 red shallots, thinly sliced
• 3 1/2 tsp Sri Lankan curry powder
• 8 small Lebanese eggplants, thickly sliced
• 50 gm pea eggplants
• 200 gm peeled yellow-fleshed pineapple, sliced
• 200 gm snake-beans, trimmed to 15cm lengths
• 400 ml canned coconut milk
• 150 gm cherry tomatoes, halved
• 75 gm grated fresh coconut
• Steamed rice and fried curry leaves, to serve

Instructions

1. 1

   1.: Heat ghee in a wok over medium heat until melted and starting to shimmer. Add 1 tsp mustard seeds, cardamom and curry leaves and stir until seeds start to pop (30 seconds). Add shallots and 1 tsp salt; cook, stirring frequently until shallots start to colour (2-3 minutes). Add curry powder and stir until fragrant (2 minutes).

2. 2

   2.: Add eggplants to the wok; and cook turning occasionally until golden (5 minutes). Add pineapple and beans; stir-fry to combine (3 minutes). Add coconut milk; bring to a simmer, reduce heat slightly then cook, covered until tender (8 minutes); add tomatoes and cook until just heated through (2 minutes).

3. 3

   3.: Serve eggplant and pineapple curry with steamed rice and grated coconut on the side. Scatter with fried curry leaves.