1 aubergine, cut into 1-2cm/½-¾in slices
70g/2½oz dried Kashmiri red chillies
1–2 green chillies, sliced in half lengthways
15²µ/½´Ç³ú chilli flakes
20 fresh curry leaves
10 curry leaves
10 raw curry leaves, thinly sliced
3 garlic cloves, chopped
50²µ/1¾´Ç³ú green beans, each one chopped into 3 pieces
½ lime, juice only
20ml/½fl oz lime juice
2.5cm/1in piece pandan leaf
80g/5½oz peeled, boiled and cooled Ratte potatoes
1 medium red onion, finely sliced
50²µ/1¾´Ç³ú runner beans, cut on the bias
200g/7oz shallots, finely diced
400ml/14fl oz coconut milk
steamed rice
15²µ/½´Ç³ú black peppercorns
5g kashmiri chilli powder
5g hot chilli powder
30g/1oz coriander seeds
15²µ/½´Ç³ú cumin seeds
1 tsp cumin seeds
¾ tsp Sri Lankan curry powder
15²µ/½´Ç³ú fennel seeds
1 tbsp olive oil
1 tsp salt
fine salt
¼ tsp ground turmeric
1 tsp ground turmeric
2 tbsp vegetable oil