In a bowl combine and tomato puree and all of the powdered spices and herbs. Add a little water and stir well to combine.
Add 1 tablespoon of oil to a large pot. Once the oil is hot, add mustard seeds and cook until popping. Next add finely chopped onions garlic, ginger and saute until the onions brown up.
Stir the tomato mixture into the onions.
Drain and rinse the canned jackfruit before adding it to the pot. Continue to sauté until the jackfruit has softened. With two forks, break apart the jackfruit enough to break up with a fork.
Add the cubed eggplant and coconut milk. Cover and cook on a low heat for 30 minutes (stirring from time to time) until the eggplant is soft.
Remove from heat, and to a serving bowl alongside bread or rice. Garnish with chopped coriander leaves, and enjoy!
- 1 can jackfruit (400g)
- 1 eggplant, cubed
- 2 onions, sliced
- 1 bay leaf
- 4 garlic cloves, chopped
- 1 inch ginger , grated
- 1 can coconut cream (400ml)
- 2 tsp coriander powder (Dhania)
- 1/2 tsp cumin powder (Jeera)
- 1/2 tsp cardamom
- ½ tsp pepper
- ½ tsp cinnamon
- 1/2 tsp garam masala powder
- 1/2 tsp chilli powder
- 1 pottle tomato puree (140g)
- 1 tsp mustard seeds
- 1 pinch of salt
- Fresh coriander (for garnish, optional)