A quick meal!

INGREDIENTS
2 long eggplants (the round ones are better but I happened to have long ones with me)
Handful okra
1 red onion
1 tomato, cubed
3 cloves garlic
3 stalk curry leaves
1 teaspoon Halba campur (made my own mix from fennel, cumin, fenugreek, urad dal, black mustard seeds)
Gingelly oil
1 tablespoons ½ Baba’s Meat Curry powder
4 fresh tamarind pods
Masarang Arenga Forest Sugar from Straits Whole Foods
French Sea Salt from Love Earth Organic
Microgreens from The Farm Asia
1 tablespoon coriander seeds (I should have ground it into powder)
1 teaspoon chilli powder