Eggplant Curry from Jaya at The Setai

serves four    
Ingredients
16 oz tomatoes, canned
1 cinnamon stick
2 cardamon, whole
1 clove
1 bay leaf
1 star anise
1 tsp chili powder
1 tsp coriander
1 tsp cumin
1 tsp turmeric
1 tsp Fenugreek leaves, dried
1 tsp sugar
2 oz heavy cream
100 g eggplant
50 g okra
25 g onion
25 g tomatoes, fresh
20 g potatoes, boiled
1 tsp ginger
1 tsp garlic paste
Oil, for sauté pan
Salt, to taste
Cilantro, fresh, for garnish
Method
Blend the canned tomatoes. Put them in a saucepot and add the cinnamon stick, cardamon, clove, bay leaf, and star anise. Bring it all to a boil. Once it starts boiling, reduce the heat. Let it simmer for 15 minutes, or until the raw flavor of the tomato disappears. (You should be able to smell the spices at this point.)
Add the ginger, garlic paste, and all the powdered spices to the same saucepot. Let it all simmer for another 10 minutes. Add the heavy cream and stir well. After two minutes, add the dried Fenugreek leaves; giving the sauce mixture a nice orange-red color. Once it thickens a little, the sauce should be ready.
Cut the boiled potatoes, eggplant, okra, onion, and fresh tomatoes in any shape you desire. Sauté with a little oil in a sauté pan. Add the sautéed vegetables to the sauce mixture. Let the vegetables cook in the sauce itself.
To serve: Garnish the mixture with fresh cilantro. Serve with Basmati rice or naan.
Jaya at The Setai is located at 2001 Collins Avenue.