Here's the eggplant curry - the teeeeniest of eggplants were cooked a few days ago with turmeric, salt, green chilli, onion. Tonight, curry leaves and coconut milk were added and it was simmered a little longer. Finished with a good squeeze of lime juice.

It is based on Coconut Brinjal Curry from Recipes of the Jaffna Tamils, by Nesa Eliezer.

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