Cut dried chilies and soak with warm water until soften, remove as many seeds as possible. Rinse dried slices of tamarind, set aside.
Cut off the root and leaf of lemongrass, divide the stalk into 2-3 sections depending on the length of your lemongrass. Smash with the back of a heavy knife to release the zesty lemongrass flavor.
Wash and clean ladies’ finger (okra) and eggplant, cut into sections. Other vegetables such as tomato, long beans, etc. can be added.
Cut eggplant into sections
Cut the onion in half lengthwise, slice away both ends and remove the skin. Wash the onion and cut into wedges, then separate the layers.
Heat 1½ tablespoon of oil, add in the onion and stir fry until half cooked or half softened. Add in dried chilies and lemongrass, stir fry for half minute on medium heat.
Pour in 1 canned sardine (425g), 350g water, 3 slices of dry tamarind, 3 okras (ladies’ fingers), ½ eggplant, ½ teaspoon turmeric powder, ½ teaspoon black pepper, 1 teaspoon white vinegar. Bring it to the boil and simmer for 8 minutes.
Season with 1 tablespoon of sugar and ½ teaspoon of salt before serving.