Eggplant Kurma, by Tamohara dasa v

Cut up one large well-cleaned eggplant, skin on, into medium cubes.

Heat one large pan, add 2 tblsp corn oil and 2 tblsp olive oil, or ghee may be used of course!

Fry the eggplant at a low to medium heat, 5/10,  for about an hour, or until well-cooked and broken-down-soft. Be attentive and stir enough, scraping pan bottom, otherwise it can readily burn especially at unneccessarily nutrition-destroying high heat. Any burned parts represents your own mode of material nature !  Haribol.

Making room in one corner of the pan clear, add a little more oil, and ;

add one tspn. each of;  anise seeds,  coriander,  and premixed subji masala or other curry masala, if on hand.  Add 1/2 tspn each of of black pepper, tumeric, methi (fennel) leaf, basil leaf. Add 1/3 tspn of oregano, fennel seeds, and hing.  1/2 of a small green chilli, chopped, may be added if desired for extra heat. Fry the spices (and chilli) until brown, then mix with the already cooking subji, then sprinkle about 1 tspn brown sugar on top, and enough of salt. A teaspoon of apple-cider vinegar is optional.

Add one can of coconut milk, or equivalent in coconut butter etc. Simmer with the eggplant well mixed in for 10 minutes at low heat, like 3/10.

(A cup of ground coconut, and a tblspn. of butter and 1/3 cup whole milk would be fairly close to the can of coconut milk in flavor, consistency, and goodness.)

Add 1/2 cup green peas or mixed veggies chopped, and simmer for 5- 10 minutes. Chopped red pepper is a good option, as is spinach. No tomatoes for this one -pls!

Offer to Srila Prabhupada. Serve very hot with salt, fresh puris, capatis and/or rice, a fruit drink, sweet, poppers are nice too.