Mango curry with eggplant

Name: mango curry with eggplant
Total time: 50 min
Yield: 4
Ingredients: 3 tablespoon sunflower oil; 1 eggplant; 1 mango; 7 tablespoon yogurt; 1 teaspoon turmeric; 1 teaspoon cayenne pepper; 1 teaspoon mustard seed; 1 teaspoon cumin powder (djinten); 1 onion; 2 clove garlic; 1 tablespoon ginger; 250 gram rice; 4 tablespoon baked onions; cress

Ingredients

3 tablespoon sunflower oil
1 eggplant
1 mango
7 tablespoon yogurt
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 teaspoon mustard seed

1 teaspoon cumin powder (djinten)
1 onion
2 clove garlic
1 tablespoon ginger
250 gram rice
4 tablespoon baked onions
Cress

Directions

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.