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

Directions

• 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.