Bengali-style aubergine cooked in yoghurt

Prep time less than 30 mins

Cook time less than 30 mins

Serves 3-4

Dietary Vegetarian

From Indian Food Made Easy

Method

Dust the aubergine slices with the turmeric, salt and half the red chilli powder.
Heat the oil in a large, non-stick frying pan and fry the aubergine pieces until soft (you may have to do this in two batches). Set aside.
In a bowl, beat 200ml/7fl oz of the yoghurt with the sugar, salt and the remaining red chilli powder. Pour into a small saucepan and heat gently, stirring often to stop it from splitting, for about five minutes.
Stir in the ground cumin and the aubergine slices. Heat gently and stir to combine.
Stir in the remaining yoghurt, check the seasoning and serve garnished with the fresh coriander.

400g/14oz small Japanese-style aubergines, thinly sliced into rounds
good pinch ground turmeric
salt, to taste
Â½ tsp red chilli powder
2 tbsp vegetable oil
250ml/9fl oz plain yoghurt
1-1Â½ tsp sugar
1 rounded tsp cumin seeds, toasted in a frying pan and ground in a clean coffee grinder or pestle and mortar
handful fresh coriander leaves, chopped, to garnish

400g/14oz small Japanese-style aubergines, thinly sliced into rounds

handful fresh coriander leaves, chopped, to garnish

Â½ tsp red chilli powder

salt, to taste

1-1Â½ tsp sugar

good pinch ground turmeric

2 tbsp vegetable oil

250ml/9fl oz plain yoghurt

1 rounded tsp cumin seeds, toasted in a frying pan and ground in a clean coffee grinder or pestle and mortar

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