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1
Rinse the rice twice, drain, then place in a saucepan and mix in half the ginger.
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2
Add 2 cups water, bring to a boil, reduce heat to very low, cover and cook 15 minutes.
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3
Set aside, covered.
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4
Heat a large saute pan and add mustard seeds, cumin seeds and coriander seeds.
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5
Cook on medium-high until seeds start to dance and smell fragrant.
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6
Turn off heat.
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7
Remove to a mortar.
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8
Add chile flakes and pulverize.
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9
Add 1 tablespoon of the ghee or oil to the pan.
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10
Add onion and saute on low until very lightly browned.
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11
Remove.
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12
Add remaining ghee or oil and saute eggplant on medium until lightly browned.
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13
Remove.
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14
Mix ground meat with half the onions, half the ground spices, 6 tablespoons of the rice, the egg, half the mint and salt to taste.
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15
Form into 1-inch meatballs.
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16
Saute meatballs in pan on medium until lightly browned.
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17
Dont worry if a few of them break up.
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18
Remove.
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19
Add poblano, remaining ground spice mixture, garam masala and remaining ginger to pan.
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20
Saute on medium until poblano wilts.
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21
Add tomatoes, simmer on low 5 minutes, scrape bottom of pan, add 1 cup water, then return eggplant, remaining onion and meatballs to pan.
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22
Cover and simmer 15 minutes.
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23
Taste for seasoning, adding more salt and chile if needed.
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24
Reheat rice on low.
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25
Dust curry with remaining mint and serve with rice.
