| 1 | lg | Eggplant, about 2 pounds |
| | Salt to taste |
| 1 | ts | Black onion seed + 2 T for garnish |
| 4 | tb | Olive oil |
| 1 | ts | Black mustard seeds |
| 1/2 | ts | Cumin seed |
| 1 | tb | Ginger root, minced |
| 2 | | Whole new potatoes, unpeeled and diced |
| 2 | | Whole carrot, sliced thin 1/2 moon |
| 1 | lg | Yellow onion, medium dice |
| 2 | | Cloves garlic, minced |
| 1/2 | ts | Cayenne |
| 3 | ts | Salt |
| 4 | tb | Curry powder |
| 1 | tb | Garum masala |
| 15 | oz | Coconut milk |
| 15 | oz | Stewed red ripe tomatoes |
| 1 | tb | Brown sugar |
| 2 | | Limes, juice from |
| 2 | tb | Hot mango pickle -Or- |
| 1 | tb | Apple cider vinegar |
| 2/3 | c | Basil, fresh chiffonade |
| 2 | | Whole jalapeno, minced |
| 2 | c | Cauliflower florets, blanched |
| 6 | c | Water |
| 3 | c | Basmati rice, uncooked |
| 1 | c | Peas, uncooked |
| 1/3 | c | Flat leaf parsley, coarsely chopped |
| | Lime Wedge, for garnish |
| | Ripe papaya slices, for garnish |
