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Ingredients

• 1 lrg Aubergine, about 2 pounds
•     Salt to taste
• 1 tsp Black onion seed + 2 Tablespoons for garnish
• 4 Tbsp. Extra virgin olive oil
• 1 tsp Black mustard seeds
• 1/2 tsp Cumin seed
• 1 Tbsp. Ginger root, chopped
• 2 whl new potatoes, unpeeled and diced
• 2 whl carrot, sliced thin 1/2 moon
• 1 lrg Yellow onion, medium dice
• 2 x Cloves garlic, chopped
• 1/2 tsp Cayenne
• 3 tsp Salt
• 4 Tbsp. Curry pwdr
• 1 Tbsp. Garum masala
• 15 ounce Coconut lowfat milk
• 15 ounce Stewed red ripe tomatoes
• 1 Tbsp. Brown sugar
• 2 x Limes, juice from
• 2 Tbsp. Warm mango pickle -Or possibly-
• 1 Tbsp. Apple cider vinegar
• 2/3 c. Basil, fresh chiffonade
• 2 whl jalapeno, chopped
• 2 c. Cauliflower florets, blanched
• 6 c. Water
• 3 c. Basmati rice, uncooked
• 1 c. Peas, uncooked
• 1/3 c. Flat leaf parsley, coarsely minced
•     Lime Wedge, for garnish
•     Ripe papaya slices, for garnish

Description

Preheat The Oven To 350F. Cut The Aubergine Into Large Cubes And Sprinkle With 1 Tsp. Salt. Set In A Colander For 20 Min. Toast The Onion Seeds In The Oven Till Fragrant. In A…

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