Ingredients (serves 2-3)
° 300g egg plant, cut into 1 cm slices
° 1 sprig curry leaves
° 1-1½ tablespoon curry powder
° 1-½ teaspoon chilli powder
° 1- 1½ tablespoons oil
° 160ml water
° salt, to taste
° sugar (optional), to taste
° 1 fresh red chilli, seeded and cut into section

Method
1. Mix the curry powder and chilli powder with a tad of water to form curry paste and set aside.
2. Heat oil in a pot or wok, fry the curry leaves until fragrant. Add in the curry paste and fry over medium heat until fragrant.
3. Throw in the eggplants and stir fry for 1 minute. Stir in the water, salt, sugar and simmer for 3-5 minutes until the gravy is thicken or the eggplants are tender.
4. Transfer to a serving dish, garnish with chilli and serve immediately.