Spicy and Succulent Aubergines with Yoghurt

Serves 4 as a starter

1 large aubergine

½ tsp of rock salt

3 tsp of turmeric

½ tsp of fenugreek seeds

½ fennel seeds

1 tsp cumin seeds

1 cm piece of root ginger

4 peeled garlic cloves

2 tsp of chili powder

2 tsp granulated sugar

1 tbsp gram flour

1 ½ tbsp of black mustard seeds

4 tbsp of vegetable oil

Coriander

200ml of yogurt, plus more for dipping

Cut off the stalk and wash the aubergine. Cut in half, then into four long strips and finally cut each of the strips into two. You should have around 16 pieces.

Rub ½ tsp of rock salt and 2 tsp of turmeric onto the insides of the aubergine.

Use a blender or food processor, and whizz together 1 tsp turmeric, ½ tsp of fenugreek seeds, ½ fennel seeds, 1 tsp cumin seeds, 1cm piece of root ginger, 4 peeled garlic cloves, 2 tsp of chili powder, or more if you like it spicy, 2 tsp granulated sugar, 1 tbsp gram flour and 200ml of yoghurt together.

Soak 1 ½ tbsp of black mustard seeds in cold water for 10 minutes.

Add the black mustard seeds, and the whizzed yoghurt mix together. Coat the aubergines in the mixture and let the flavours sink in for 30 mins.

Heat up 4 tbsp of vegetable oil in a frying pan. Then carefully, with thongs, fish out the aubergine slices and place them gently in the pan. They'll need about 3-4 minutes per side. When cooked, remove from the pan, and place on kitchen paper to soak up any excess oil. In the oil, put a sliced green chili and let it sizzle for 2 minutes either side, place on top of the aubergines. Put a good bunch of coriander on top of the aubergines, and serve with yoghurt.