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Thai Eggplant Curry

Ingredients

Thai Green Eggplants (or small Indian round eggplants ) - 7 to 8
long Thai Green Beans (or French Beans) - 1 to 2 pds.
Lemon Grass - 2" long
Lime Leaves - 3
Shallots - 3
Red Chillies - 2
Ginger - 1" long
Garlic - 2 to 3 pods
Coconut Milk - 1 cup
Turmeric - a pinch
Sugar - a pinch
Salt - as per taste
Lime Juice - 1 tbsp.

Method

1. Cut the eggplants into quaters. String the beans and cut them into 1 inch pieces.
2. Finely dice shallots, ginger and garlic.
3. Heat oil, add the shallots, ginger, garlic, red chillies and fry till light brown.
4. Add the eggplant and cook for a few minutes, then add the beans and cook for about 3 minutes.
5. Add the coconut milk, turmeric, sugar, salt and a little water if needed to cook the vegetables well. Also add the lime leaves and lemon grass into the coconut milk.
6. Place a lid on the pan and cook till the vegetables are soft. Then check for tartness and add lemon juice accordingly.
7. Garnish with cilantro and serve this sweetish-hot-tangy curry with Thai Jasmine Rice.