This is one of my favourite aubergine recipes and an old faithful.

2 large aubergines cut into wedges
1 tsp salt
1 tsp ground turmeric
6 tbsp mustard oil
2 tsp kalonji
2 tsp ground turmeric
1 tsp chili powder
1 tsp salt
½ tsp sugar
8 tbsp yoghurt
1 dl water
4 red or green chillies, deseeded and sliced
1 tsp ground roasted cumin seeds

Rub the aubergine pieces with salt and turmeric and set aside for ½ hour.

Heat the oil in a non-stick pan and brown the aubergine pieces.

Drain on paper towels.

Lower the heat to medium and add the kalonji. After a few seconds add the turmeric, chilli powder, salt, sugar and yoghurt. Stir fry for a minute.

Add the water, and when it boils, add the aubergines and chillies and cook for five minutes, stirring carefully.

Sprinkle with ground roasted cumin and serve with rice, as a vegetarian meal or as accompaniment to a meat dish.