BENGALI-STYLE EGGPLANT COOKED IN YOGHURT

This eggplant recipe is just delightful. It works really well as a side dish for any Indian recipe. I could eat it almost every day. From the cookbook 'Indian Food Made Easy'. 😋😍

INGREDIENTS
400g small eggplants, thinly sliced into rounds
1 Tbsp ground turmeric
salt, to taste
1/2 tsp red chilli powder
2 Tbsp vegetable oil
250ml plain yoghurt
1 - 1 1/2 tsp sugar
1 tsp cumin seeds, roasted and ground
large handful of fresh coriander leaves and stalks, chopped

Put the turmeric, salt and pepper in a plastic bag. 

Add the eggplant and shake until well coated.

Fry in the oil in a large, nonstick frying pan until soft and the point of a knife goes through with no resistance. You may do this in two batches.
Drain on a plate lined with kitchen paper and set aside.

Beat 200ml of the yogurt 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 eggplant and coriander. 

Cook for another minute. Turn off the heat and stir in the remaining yoghurt. 
Check the seasoning and serve. It goes really well with the Bengali fish and the Indian style salad. (See recipes in blog)

Serves 4-5