Bengali-style aubergine cooked in yoghurt

Bengali-style aubergine cooked in yoghurt

By
From
Indian Food Made Easy
Serves
4-5
Photographer
Vanessa Courtier

The first time I tried Bengali food was in a small, family-run restaurant that is a local treasure. In amongst this elaborate introduction to the region’s food was this simple, modest accompaniment. I loved it immediately – it is a mild and creamy but confident and versatile dish. I have since tasted many variations, but when I make it at home I always end up recreating those original flavours. Aubergine is such an under-used vegetable but so delicious and goes well with lamb, chicken, fish, lentils and most vegetables. This dish is perfect with Indian breads or even with some fresh baguette.

Ingredients

Quantity Ingredient
400g small japanese-style aubergines, thinly sliced into rounds
good pinch turmeric
salt, to taste
1/4 teaspoon red chilli powder
2 tablespoons vegetable oil
250ml plain yoghurt
1-1 1/2 teaspoons sugar
1 rounded teaspoon cumin seeds, roasted and ground
large handful fresh coriander leaves and stalks, chopped

Method

  1. Coat the aubergines in the turmeric, salt and half the red chilli powder and fry in the oil in a large, non-stick frying pan until soft and the point of a knife goes through with no resistance. You may have to do this in two batches. Drain on a plate lined with kitchen paper and set aside.
  2. Beat 200ml of the yoghurt with the sugar, salt to taste and the remaining red chilli powder and add to a small saucepan. Heat, stirring, over a low heat until warm – this takes a good 5 minutes. Stir in the ground cumin seeds and the aubergine and coriander. Cook for another minute. Turn off the heat and stir in the remaining yoghurt. Check the seasoning and serve.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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