Eggplant Curry - South Indian Brinjal Curry

Bahan-bahan (4 porsi)

• 2 tbsp vegetable oil ((or canola))
• 700 g / 1.2 lb eggplant (aubergine) (, 2 medium (Note 1))
• 1/2 tsp each salt and pepper
• 3 tbsp vegetable oil ((or canola))
• 3/4 tsp black mustard seeds ((Note 2))
• 14 curry leaves, fresh ((Note 3))
• 1 red onion (, quartered and thinly sliced)
• 3 tbsp passata or tomato pulp (or canned tomato) ((Note 4))
• 1 tbsp garlic (, grated (4 cloves approx))
• 1 tbsp ginger (, grated (1.5cm piece approx))
• 1 1/4 cups water
• 3/4 tsp salt
• 3 tbsp coconut milk (or cream, full fat (Note 5))
• 1/4 tsp cardamom powder
• 1/4 tsp ground clove
• 1/4 tsp black pepper
• 1/2 tsp chilli powder (or cayenne (NOT US Chilli Powder))
• 4 tsp coriander powder
• 4 tsp cumin powder
• Basmati rice
• Yogurt (, highly recommended)
• Coriander/cilantro leaves (, optional)
• Easy flatbread (as naan!) (, optional)