Wash the rice well. Bring to a boil with water and turmeric, reduce heat and cook covered for 15-20 minutes. Then cover and let it stand for another 15 minutes. Cut the eggplants into small cubes. Also finely dice the onion and finely chop the garlic. Now mix all ingredients with the coconut milk. Flavor with lime juice, salt as well as turmeric and simmer for 5-8 minutes at medium heat. Then stir in sesame oil and keep warm. Carve the chicken into bite-sized small pieces. Heat a little oil in a pan, put the chicken pieces and fry them for 10-15 minutes, depending on their size. Puree turmeric, onion, garlic, cilantro and brown sugar in a blender. Then pour in coconut milk. Pour over chicken, add lemongrass and cook briefly until heated through. Season with tamarind, chili and salt and keep warm. Cut the beef into strips. Chop the ginger, chili and onion. Heat a frying pan, pour in some oil and fry the beef briefly on all sides. Add ginger, chili and onion and fry briefly. Season with soy sauce and tamarind. Cut the bananas into thin slices and deep-fry in hot oil. Lift out and drain well on paper towels. Now arrange all the dishes in bowls. Put the rice in the middle of the table and place the bowls all around.
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