1 tsp whole coriander seeds

1 tsp whole cumin seeds

1 tsp whole fennel seeds

1 tsp whole peppercorns

1 stick cinnamon

1 star anise

1 stalk curry leaves

Pinch of hing

1 stalk dried chilli

4 cloves garlic

1″ ginger

1 tbsp cornstarch

1 long eggplant, about 400g, chopped into small cubes

1 tsp turmeric powder

1 tbsp + 2 tbsp cooking oil or ghee, or a mixture (divided)

250g minced lamb or mutton

1 large red onion, thinly sliced

1 fresh red chilli, thinly sliced

200ml vegetable stock

2 tbsp apple cider vinegar

Salt to taste

2 blocks firm tofu, rinsed and sliced into small cubes, about 200g

GARNISH:

1 fresh red chilli, thinly sliced

Handful coriander leaves, chopped

Handful crispy fried onions

1. With a mortar and pestle, lightly crush coriander seeds, cumin seeds, fennel seeds, and peppercorns. Transfer to a small bowl and add cinnamon, star anise, curry leaves, hing, and dried chilli. Set aside.
2. In the same mortar, pound garlic and ginger until it becomes a smooth paste. Set aside.
3. Mix cornstarch with about 2 tbsp water to make a slurry. Set aside.
4. Toss the eggplant cubes evenly in turmeric powder and a big pinch of salt.
5. In a wok, swirl 1 tbsp of cooking oil over medium heat. Add the eggplant cubes to the wok, spreading it into a single layer. Let it fry, undisturbed, for about 3-5 minutes. Using a metal spatula, turn the eggplant cubes so they fry on the other side. Let it fry undisturbed again for about 3-5 minutes. Continue frying the eggplant cubes until they begin to soften. Remove the cooked eggplant cubes and set aside.
6. In the same wok (no need to clean it out), add 2 tbsp of cooking oil. Add the spice mix and fry for about 30 seconds until fragrant.
7. If using, add the minced lamb and fry for at least 1 minute or until meat is no longer pink.
8. Add the sliced onions, sliced chillies, and garlic-ginger paste. Fry until the onions soften, about 3 minutes. Return the cooked eggplant cubes to the wok.
9. Pour in the vegetable stock and apple cider vinegar. Mix all the ingredients together. Once the liquid bubbles, turn the heat down to medium-low and let simmer until the eggplant cubes are soft, about 5-7 minutes.
10. Pour in the cornstarch slurry. Cook until the liquid thickens, about 2-3 minutes more. Add salt to taste.
11. Fold in the tofu cubes, and gently mix everything together into an even mixture, making sure not to break up the tofu cubes too much.
12. Turn off the heat and transfer to a serving dish. Garnish with sliced chillies, chopped coriander leaves, and fried onions.