Clean, drain and quarter green eggplants. Coat with curry mix powder we made and let the seasonings soak in for five minutes.
heat one teaspoon of coconut oil in a heavy bottomed skillet. Add stick of cinnamon and fenugreek seeds. Add marinated green eggplants right after. Toss in hot oil for three to four minutes until curry mix and toasted eggplants are fragrant.
Add Malabar tamarind and pandan leaves, curry leaves and lemongrass. Turn the heat low, cover with a lid, and let the eggplants steam in their own juices for a few minutes.
Add a splash of water or light coconut milk and give a gentle mix.
Cover with a lid and cook until aubergines are soft, and the curry sauce becomes thick. Adjust the salt to your taste and finish with a splash of thick coconut cream. Cook about an additional minute or two until coconut cream is combined, hot and bubbly.
Serve hot with hot brown or red rice or slice of sourdough bread on the side.
