5 pcs Large green chilies slice finely
225 grams Ladyfinger Eggplant skin left on, stems trimmed
10 cm Pandan leaves cut in to 5 cm
5 pcs Fragrant lime leaves
6 pcs Shallots slice finely
3 cloves Garlic minced
1 tsp. Coriander powder
1/2 tsp. Cumin powder
1/2 tsp. Curry powder
1 tbs. Lime Juice juice of 1 small round lime
3 tbsp. Vegetable oil
1/2 tsp. Salt to taste
50 ml Water
Using sharp knife, trim the bottom of the eggplant, cut in half lengways, then cut a cross in two or three pieces, depending on their size.
Heat the oil in the wok, then add garlic and stir fry for a few seconds. Add the shallots, chilies, pandan leaves, lime leaves and stir fry over medium high heat, 2 minutes.
Put the whole 'lady finger' eggplant in to the wok. Add the curry powder, cumin and coriander. Cover the wok and cook the eggplant over low heat, turning until they are cooked through. Add water if need it.
When the mixture is cooked, sprinkle salt and stir until dissolved. Squeeze over the lime juice to taste and serve hot or at room temperature with hopper bread.