Bengali-style aubergine cooked in yoghurt
Tender, spiced aubergine slices are gently simmered in a creamy, aromatic yoghurt sauce seasoned with cumin and turmeric. The contrast between warm spices and cool, tangy yoghurt creates a delightfully balanced flavour. Serve warm, garnished with fresh coriander, alongside rice or flatbread.
Ingredients
- Vegetable oil30 ml
Instructions
5 steps- 1
Dust the aubergine slices with the turmeric, salt and half the red chilli powder.
- 2
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.
- 3
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.
- 4
Stir in the ground cumin and the aubergine slices. Heat gently and stir to combine.
- 5
Stir in the remaining yoghurt, check the seasoning and serve garnished with the fresh coriander.
Nutrition
1 serving ≈ 200 g
Nutrition values are estimates. - means data is unavailable.
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