Okranaubergine

2 big aubergines
4 handfuls of okra
1 onion
tin of tomato
fresh turmeric
mustard seeds
cumin seeds
smoked paprika
garlic clove
10 curry leaves

Chop the onion, reserve half, and sweat the other half in a generous amount of oil a dutch oven. Add the peeled and diced aubergine, and push it around until it is starting to brown. Add the okra and continue to stir through the slimy stage. Season with salt and pepper. Add the tin of tomatoes, another tin of water, and a pinky-sized piece of turmeric, chopped to bits. Bring it to boil and reduce heat to simmer for 30 minutes. In a small pan temper the spices: mustard and cumin seeds, the other half onion, paprika, garlic and the curry leaves. Stir this tarka into the dutch oven and simmer for another 10 minutes. Serve with jasmine rice.