SAMBAL:

2 tiny eggplants cut in sm. strips and fried
1/8 tsp. mustard powder
1/8 tsp. cayenne pepper
Salt, pepper to taste
2 tbsp. vinegar (1/4 tsp. lime juice may be substituted)
1 pip garlic (piece of 1 clove)
1/8 tsp. cumin seed
1 or 2 whole curry leaves
1 peeled tomato

If using tiny, fresh eggplant, do not peel. If using a larger, older eggplant, then remove peel before cutting. Cut in strips and French fry. Drain, and put in a serving dish and set aside.

Grind or mash the rest of the sambal ingredients and set aside.

GRAVY:

1/4 sm. green (hot) chili pepper
1/2 c. coconut milk
1/8 tsp. curry powder (dark Sri Lankan is best though yellow curry powder can be used)
1 tbsp. onion, chopped
1/8 tsp. salt

Wash, remove stem from green pepper and mince (thinly chop) just 1/4 of the pepper. Put into a pan with the rest of the gravy ingredients and bring to a boil. Remove from heat. Add sambal slowly and return to heat.

Stir everything together and cook for a few minutes. Pour over the eggplant and serve.