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Bengali-style aubergine cooked in yoghurt Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 1

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    " It was excellent "
    lunasea ate it and said...
    Wow, I love aubergines and your recipe sounds delicious. I can't wait to try this. Thanks so much, hon - and high 5. :) Vickie
    Was this review helpful? Yes Flag

The Cook

capedread Peterborough. Cambridgeshire, GB

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