Kari Terung - eggplant stewed in coconut milk

Kari Terungeggplant stewed in coconut milkBahan-bahan:ingredients:3 terung unge (thin purple eggplant)1 tomato400 ml coconut milk (from 1/2 coconut)2 cloves3 cm cinnamon1 green lombok1 red lombok13 curry leaves1 tsp salt1/2 tsp palm sugar1 tbsp oilHaluskan:bumbu:4 shallots4 cloves of garlic2 red cabai keriting (curly cayenne pepper)2 cm jahe1 cm kunyit, roasted2 tsp ketumbar3/4 tsp jinten1/2 tsp pepperCara membuat:preparation:Cut the aubergines in half lengthwise. Cut the tomato into cubes. Cut the lomboks into diagonal slices. Pound or grind the ingredients for the bumbu fine into a paste.Heat the oil in a pan and fry the bumbu together with the cloves, cinnamon and lomboks for 5 minutes.Then add the tomato and the aubergine and fry until they have softened. Then mix in the curry leaf, salt and palm sugar and fry until the curry leaf has become soft.Then add the coconut milk and cook until done. Serve.