2 |
whole lemongrass stems |
1 teaspoon |
sea salt |
2 |
red chillies, chopped |
4 |
apple eggplants, cut into quarters, see note |
12 |
pea eggplants, see note |
1 |
japanese eggplant, cut into 2 cm slices |
1 |
carrot, cut into 1 cm pieces |
1 |
ridged gourd, cut into 2 cm pieces |
2 teaspoons |
soy sauce |
1 handful |
choko leaves |
1 handful |
fish mint leaves or pennywort leaves |
1 handful |
sweet basil or water spinach leaves |
1 handful |
safflower leaves or watercress sprigs |
4 |
saw-tooth coriander leaves, sliced |
4 cm piece |
fresh ginger, peeled and julienned |
|
steamed jasmine rice, to serve |