Eggplant and Okra with Fenugreek and Mustard

The textural difference between these two vegetables—one soft, the other earthy—may prove to be the major topic of conversation at the dinner table when you serve this curry. The first time I served it, half of the group loved the texture, some were indifferent, and others didn’t care for it at all. As the cook, you have two choices: either you can substitute two different, firm-fleshed vegetables (like green beans, potatoes, carrots, bell peppers, sweet potatoes, or green papaya), or you c