Bengali-style aubergine in yoghurt
Serves 4-5
The first time I tried Bengali food it was in a small family run restaurant and is a local treasure. In this elaborate introduction was this simple, modest dish. 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 this dish at home I end up recreating those original flavours. Aubergine is such an underused vegetable but so very delicious and goes so well with lamb, chicken, fish, lentils and most vegetables. When this vegetable is in season, it is cheap, filling and versatile. It is a crime that we don’t use it more. Give it a chance in this mild, creamy vegetable dish. Perfect with Indian breads or even with some fresh baguette on a summer day.
Coat the vegetable in the turmeric, salt and half the red chilli powder and fry 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. Set aside.
Beat 200g of the yoghurt with the sugar, salt and the remaining red chilli powder and add to a small saucepan. Heat, stirring, over a low flame until warm, this takes a good 5 minutes. Stir in the cumin powder and the aubergine and coriander. Cook for another minute. Turn off the heat and stir in the remaining yoghurt. Recheck seasoning and serve.
400g small Japanese-style aubergine, thinly sliced into rounds
2 tbs. vegetable oil
250g plain yoghurt
1-1 1/2 tsp. sugar
salt to taste
good pinch of turmeric
1/2 tsp. red chilli powder
1 rounded tsp. cumin seeds, roasted and ground
large handful of fresh, chopped coriander leaves and stalks