Thai Eggplant Curry

Ingredients
thai green eggplants
(or small indian round eggplants ) - 7 to 8
long thai green beans
(or french beans) - 1 to 2 pds.
lemon grass - 2" long
lime leaves - 3
shallots - 3
red chillies - 2 ginger - 1" long
garlic - 2 to 3 pods
coconut milk - 1 cup
turmeric - a pinch
sugar - a pinch
salt - as per taste
lime juice - 1 tbsp.


Method
Cut the eggplants into quarters. String the beans and cut them into 1 inch pieces.
Finely dice shallots, ginger and garlic.
Heat oil, add the shallots, ginger, garlic, red chillies and fry till light brown.
Add the eggplant and cook for a few minutes, then add the beans and cook for about 3 minutes.
Add the coconut milk, turmeric, sugar, salt and a little water if needed to cook the vegetables well.
Also add the lime leaves and lemon grass into the coconut milk.
Place a lid on the pan and cook till the vegetables are soft.
Then check for tartness and add lemon juice accordingly.
Garnish with cilantro and serve this sweetish-hot-tangy curry with Thai Jasmine Rice.