Malaysian egg vegetable kurma - scented with pandan leaves, lemongrass, lengkuas/galangal, curry leaves and spices.

To make:
heat 2 tbsp coconut oil with 4 tbsp normal oil.
Sauté 5 smashed garlic and 5 smashed shallots.
Add kurma paste (about 2 tbsp kurma powder mixed with water). Fry over low heat till aromatic and oil splits.

Add 1 sliced tomato,
2 red chillies (slit),
3 or 4 knotted together pandan leaves,
1 smashed lemongrass,
2 sprigs curry leaves,
1 inch smashed lengkuas/galangal and
spices (2 star anise, 3 cloves, 4 cardamom and 2 sticks cinnamon).
Stir all together.

Add 3 sliced potatoes,
stir,
pour enough water for gravy and 1 tbsp black raisins.
Simmer till potatoes are 3/4 cooked.
Add corn (1 packet),
a few button mushrooms,
4 boiled eggs and salt.
Stir and simmer to soften the veggies and potatoes.
Off the heat and combine in 1/4 cup whisked yoghurt.
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