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Poufy Tofu Curry, Okra with Tomatoes, Sweet and Sour Eggplant, Parsi Rice with Cloves and Cinnamon

This meal was incredibly delicious.

The poufy tofu was thrown in a big pot with coconut milk, sliced banana, sliced apples, sliced tomatoes, onions, garlic, curry powder, smoked salt, jalepeños, cumin, coriander, and pickled ginger. We cooked it, covered, for about 45 minutes.

The eggplants were sliced and roasted with salt. Meanwhile, we sauteed scallions, garlic, and tomatoes in a cast iron pan. We added the eggplant, sumac, garam masala, and lime juice.