This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
3 tablespoons sesame oil
3 tablespoons peanut oil
4 exotic or Japanese eggplants, peeled and diced
2 small green chiles, such as serrano, seeds and stems removed, chopped
2 onions, coarsely chopped
4 cloves garlic
2 teaspoons chopped ginger
1 teaspoon ground turmeric
1 2-inch piece lemongrass, including the bulb
1 chicken, cut up
1 cup beer (or substitute water)
1/4 cup dry white wine
1 tablespoon fish sauce, nam pla, (or substitute light soy sauce)
1/4 teaspoon ground cardamom
1/8 cup chopped cilantro
Combine the oils in a wok, heat, and quickly brown the eggplant, stirring often, for about 6 minutes. Combine the chile, onions, garlic, ginger, turmeric, and lemongrass in a food processor or blender and puree to a fine paste.
In a wok the paste in the oil, stirring often, for about 10 minutes, adding a little water if the paste begins to stick to the wok. Add the chicken pieces, stir to coat with the paste, cover, and simmer for 20 minutes. Add the beer, wine, eggplant, and fish sauce, stir, cover, and simmer for another 20 minutes. Just before serving, stir in the cardamom and cilantro, cover, and let sit for a minute or two.