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Preheat the oven to 350F.
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Cut the aubergine into large cubes and sprinkle with 1 tsp.
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salt.
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Set in a colander for 20 min.
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Toast the onion seeds in the oven till fragrant.
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in a heavy saucepan, heat 2 Tbsp.
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of the extra virgin olive oil.
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Add in the toasted onion seed, mustard seed, cumin seed, and ginger.
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Cook on low heat till fragrant.
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Add in the potatoes and carrots and brown lightly, stirring frequently.
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Add in the onion, garlic, cayenne, salt, curry pwdr, and garam masala.
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Stir and cook on low heat for 5 min.
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Add in the coconut lowfat milk, stewed tomatoes, and brown sugar.
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Stir, then cover and simmer for 30 min, stirring occasionally.
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In a large skillet, heat the remaining 2 Tbsp.
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extra virgin olive oil.
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Add in the aubergine to the warm oil and brown.
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Add in the lime juice.
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Remove from heat, and add in the aubergine to the curry mix along with the warm mango pickle, 1/3 c. of the basil leaves, the jalapenos, and the cauliflower.
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Continue cooking for15 min.
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In the meantime , to cook the basmati rice, bring the water to boil in a medium pot, and add in the rice.
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Bring to a boil again., lower heat and cover, and simmer for 10 min.
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Add in the peas to the rice and simmer for an additional 5 min.
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Check the curry mix and, when the potatoes are tender, turn off the heat.
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When the rice is ready, place a portion on each plate and create a well in the center.
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Spoon some curry mix into the center of the rice, sprinkle with minced parsley, the remaining basil, and black onion seed, and garnish with the lime and fresh papaya slices.
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Sun,
