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,
