Indian-Thai Fusion Eggplant Curry

Ingredients

• 1 american eggplant large, cut into bite size pieces
• 15 curry leaves
• 10 dry red chilies optional
• 2 green chilies sliced
• 2 tablespoons ginger paste garlic, or 2-3 cloves of garlic minced with 1Tbs of ginger minced
• 1 onion medium, chopped
• 1 tablespoon curry powder I used McCormick brand
• 1 teaspoon red chili flakes or to taste
• 1/4 teaspoon turmeric
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 3 tablespoons fish sauce or to taste, this is the salt in the dish
• 1/2 can coconut milk
• 1/2 cup water
• 1/2 lime

Nutrition

• Calories : 170 calories
• Carbohydrate : 19 grams
• Fat : 10 grams
• Fiber : 7 grams
• Protein : 4 grams
• SaturatedFat : 8 grams
• Sodium : 900 milligrams
• Sugar : 7 grams