North Fremantle Social Farm Eggplant Curry 🌶

This recipe has been created in honour of farmer Amy and fellow volunteers involved in the North Fremantle Social Farm where I have been attending regularly for nearly a year now, enjoying every moment of it and learning so much.  With little baby eggplants dripping from the bushes at the moment, there is no better time to make this delicious curry.  When the eggplants are so young and fresh, there is no need to salt or soak them before cooking.  Just cut them into rounds and in they go to the pot.  So gather your herbs and spices.  You can make the curry as mild or as hot as you like.  Adjust the amount of chilli powder used - less or none if you don't like the heat, more if you are after the mouth-numbing, eye-watering experience.  Serve with basmati or jasmine rice.

Serves 4

INGREDIENTS

• 500g (1 lb 2 oz) baby eggplants
• 2 tablespoons vegetable or olive oil
• ½ teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 2 sprigs curry leaves
• 2 cups red or brown onion, finely chopped
• 2 garlic cloves, peel and chopped
• 1-2 whole green chilli, slit (optional)
• 1 coriander plant, stems and roots finely chopped, leaves reserved for garnishing (optional)
• 350g (12oz) tomatoes, roughly chopped
• ½ teaspoon sea salt
• 1 teaspoon red chilli powder
• ¼ teaspoon turmeric
• 2 teaspoons garam masala
• 400ml (13½ fl oz) coconut milk
• 1 cup frozen peas

METHOD

1. Slice eggplants into rounds.  Set aside.
2. In a large heavy base pot, heat oil on medium.  Add mustard seeds, cumin seeds and curry leaves.  Let them sizzle in the oil for a minute or so.  When the seeds begin to pop, add the onions, green chilli and the chopped coriander stems and roots.  Sauté for about 2 minutes until the  vegetables are softened.
3. Add the chopped garlic.  Sauté for another minute.
4. Add the tomatoes and salt.  Continue to sauté until the tomatoes are mushy and a gravy  begins to form. 
5. Stir in the chilli powder, turmeric and garam masala.
6. Add the eggplants.  Toss them around in the pan for 2-3 minutes until they are coated with the gravy.  Add a cup of water.  Cover and cook until the eggplants are soft and tender.
7. Stir in coconut milk and frozen peas, and bring it to a gentle simmer.  The curry is done when the peas are tender. 
8. Taste the curry and add more salt if necessary.  Remove from heat.  Garnish with coriander leaves.

Source (with adaptations): Swasthi's Recipes