Omit the shrimp for a vegetarian variation on this dish.
4 medium-length green chilies, sliced in rounds
2 medium-sized onions, chopped
1 clove garlic, chopped
¼ teaspoon ground turmeric
½ teaspoon fenugreek, coarsely ground
A few shrimp, peeled and deveined (optional)
1 large purple eggplant (about 1 lb/500 g), chopped or mixed Indian vegetables (waxy potatoes; pumpkin; winter squash; carrot; green beans)
2 tablespoons grated green mango or fresh lime juice to taste
1 cup (250 ml) thin coconut milk
1 cup (250 ml) thick coconut milk
Salt to taste
Place the chilies, onions, garlic, turmeric, fenugreek and shrimp (if using) in the bottom of a saucepan. Add the eggplant (or mixed vegetables) and the grated green mango (if using). Pour the thin coconut milk over the top, without stirring, and cook over low heat. Stir the pot when the vegetable is half-cooked, add the thick coconut milk and salt to taste and cook, stirring gently, until everything is tender.
If you’re using lime juice, add it to taste at the end.