|Ground ginger||1⁄2 Teaspoon|
|Cinnamon stick||1 Inch, broken up|
|Cardamom pods||3 (Use The Seeds)|
|Ground cumin||1 Teaspoon|
|Garlic||3 Clove (15 gm), crushed|
|Dried chili pepper||3|
|Onions||2 , sliced|
|Butter||15 Milliliter (1 Tablespoon)|
|Fresh coconut/1/2 pound unsweetened desiccated coconut||1 , flesh grated|
|Minced parsley/Minced italian parsley||60 Milliliter (1/4 Cup, Green Variety)|
|Hot water||500 Milliliter (2 Cups)|
|Onions||2 , peeled and cut in halves|
|Green peas/Green beans||1⁄2 Pound (250 Gram)|
|Canned tomatoes||500 Milliliter (2 Cups)|
Peel the eggplant, potatoes and carrots.
Cut into thick slices, cover with cold water and set aside.
Blend together the turmeric, ginger, cinnamon, coriander, cardamom, cumin, garlic and dry chili peppers.
Add a little water to make a sort of paste with small pieces in it.
Heat the butter in a saucepan, add the spice mixture and fry for a second or two over medium heat, stirring all the time.
Add the sliced onions and keep stirring for another minute.
Add the coconut and mix thoroughly.
Add the parsley, hot water and onions, then add the eggplant, potatoes and carrots well drained.
Bring to a boil and add the green peas or beans and the canned tomatoes.
Cover and simmer over low heat until the vegetables are tender, about 25 to 30 minutes.
Uncover and cook over high heat until most of the liquid evaporates, leaving a rich thick gravy, this happens fairly quickly in 6 to 10 minutes, and so watch closely for the right texture.
Serve with plain boiled rice and sour pickles.
Superb with all barbecued meats as a vegetable dish.