- 1 Star Anise.
- 4 Whole Cloves.
- 1 Teaspoon of mustard seeds.
- 1 Teaspoons of cumin.
In a frypan, fry the cardamom, star anise, cloves, mustard seeds and fennel seeds in the heated oil. You'll know when to add the onions, garlic and ginger because all the little seeds will be popping away. Mix these through until they become translucent.
Add the cumin and turmeric and stir through.
To this, add the eggplant and potato. Fry for a few minutes until completely coated in the spices.
Add the coconut milk, tamari or soy sauce, pepper, and leaves and bring to the boil. Lower to a simmer and cook for 30 minutes.
Serve with rice. Yum fricken yum!