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1
Heat 1/4 cup of the ghee in a large pot over medium flame, add the onions and sprinkle with the curry powder.
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2
Cook and stir for a few minutes until the onions are soft.
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3
Add the cashews, shredded coconut, coconut milk, and vegetable broth.
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4
Bring up to a simmer and cook for 15 to 20 minutes.
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5
In the meantime, prepare the eggplant.
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6
Cut the eggplant into chunks.
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7
Heat the remaining 1/4 cup of ghee in a deep skillet or Dutch oven and add the eggplant.
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8
Cook and stir until the eggplant gets charred and sticky.
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9
Puree the coconut sauce with a handheld blender, until it's pretty smooth.
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10
Pour the sauce over the eggplant and toss in the cinnamon stick and chile.
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11
Season with salt, to taste, and simmer for 15 minutes until thick.
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12
Give a squeeze of lemon to brighten the flavor, garnish with mint leaves, and serve with steamed basmati rice and/or flat bread.
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13
Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown.
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14
Increase the heat and bring the butter to a boil.
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15
When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting.
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16
Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent.
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17
Strain the ghee through a sieve lined with several layers of cheesecloth.
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18
The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
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19
Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning.
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20
Toast for a couple of minutes until the spices smell fragrant.
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21
In a clean coffee grinder, grind the toasted spices together to a fine powder.
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22
Add the turmeric and give it another quick buzz to combine.
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23
Use the spice blend immediately, or store in a sealed jar for as long as 1 month.
