Mango curry with eggplant

Heat half of the oil and fry the eggplant until tender. Keep separate. Puree half of the mango with the yogurt, turmeric and cayenne pepper. Cut the other mango half into cubes.

Heat the rest of the oil and add mustard seeds and cumin powder. Add the onion, garlic and ginger and cook fragrant and golden brown.

Add the yogurt mixture, eggplant and mango cubes. Meanwhile, cook the rice. Sprinkle the curry with the fried onions and cress. Serve with the rice.