Aubergine in Yoghurt Gravy

Again, an unusual find, by my partner during his stay in Orissa, India, traditionally called Dohi Baigono improvised with a Bengali twist by us during our stay in the UK. Dohi (doi) is yoghurt and Baigono is Oriya for aubergine or eggplant or as it is popular in India: brinjal (begun in Bengali). We noted the strange behaviour of yoghurt in heat and abstained from the curdling texture (please note, however, that the Salmon in Mustard Gravy calls for cooking the yoghurt in heat but it does not curdle at all which I suspect to be the effect of either the mustard or the vinegar, I am still investigating that one) and always added the yoghurt the last. Also, after following this recipe, if you find the gravy is too thick (especially if you're using Indian yoghurt which is so much thicker than the ones we got at Sainsbury's and other supermarkets in the UK), dilute it with cold drinking water. That's all to note, really. Hope you'll enjoy it.

Ingredients

For two

• Cross-sectional half of an aubergine – thinly sliced along the length
• Onion – one, thinly sliced
• Garlic – 1-2 cloves, finely minces
• Green chillies – 1-2 longitudinally sliced
• Yoghurt – 2-2½ tablespoons, diluted with a little cold water maintaining a smooth thick consistency
• Cumin powder – ¼ to ½ teaspoon
• Coriander powder – ½ teaspoon
• Coriander leaves/Cilantro – chopped
• Sunflower/Mustard oil – 2-3 tablespoons
• Salt – to taste
• Sugar – 1-2 pinch
• Turmeric – to colour and add a mild earthy flavour

Method

1. Marinate the aubergine with a little salt and turmeric for a few minutes or while you chop the onions. Mix half of the chopped coriander leaves into the yoghurt paste.
2. Deep fry the aubergine and set aside. If your pan is sufficiently large, keep them aside and make space for the onions. This helps the aubergines to stay hot and prevents from building moisture and getting soggy.
3. Fry the onions and the garlic until lightly brown. Add salt, sugar, cumin, coriander powder and a little turmeric (if desired).
4. Add the chillies and fry lightly.
5. Mix it up with the aubergines and stir fry lightly.
6. Add rest of the coriander leaves and stir fry for a few minutes.
7. Take the pan off the hob and and let it cool a little. Then slowly mix in the yoghurt into the stir fry. Remember never to add the yoghurt without taking the pan off the hob and cooling it for a few minutes as this may curdle the yoghurt.
8. The yoghurt will cool down the dish further and that is desirable. Serve with plain long grain rice.