Bengali-style aubergine cooked in yoghurt
Veg
Ingredients
400g/14oz small Japanese-style aubergines, thinly sliced into rounds
good pinch ground turmeric
salt, to taste
½ tsp red chilli powder
2 tbsp vegetable oil
250ml/9fl oz plain yoghurt
1-1½ 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
Preparation method
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Dust the aubergine slices with the turmeric, salt and half the red chilli powder.
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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.
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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.
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Stir in the ground cumin and the aubergine slices. Heat gently and stir to combine.
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Stir in the remaining yoghurt, check the seasoning and serve garnished with the fresh coriander.
