Liter. Layer the melanzani in a large enough bowl. Sprinkle each layer with salt. Set aside for 30 minutes.
2. under cold running water, rinse all the salt well. Drain and dry with paper towels. Set aside.
Heat oil in a large saucepan. Add chili, garlic, ginger, onion and spices and sauté over medium heat, stirring occasionally, until lightly browned, 4-5 minutes.
4. Add clear soup, juice of one lemon, paradeis pulp, potatoes and cauliflower and mix well. bring to a boil, reduce temperature, cover and simmer on low heat for 15 min.
Add okra, peas, melanzani and coconut milk and season with salt and freshly ground pepper. Bring to the boil again and simmer for another 10 min without lid until everything is soft together. Remove cardamom pods and discard.
6. arrange on a heated serving plate garnished with coconut flakes and bring to table on the spot with naan bread.
A mildly flavored but very aromatic Indian dish, versatile in texture and savory. Bring to table with naan bread to spice up the sauce.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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