The Indian influence in this dish is obvious. Methi is a traditional Indian herb, but coriander is easier to find.
2 large aubergines, cut into 5 mm (1/4 inch) thick
rounds Salt
3 tbsps oil
1 tsp chilli powder
1/4 tsp turmeric
1 tsp garam masala
1 green chilli, seeded and thinly sliced
140 ml (1/4 pint) natural yoghurt
1 sprig methi or corinader leaves, chopped
Paprika
rounds Salt
3 tbsps oil
1 tsp chilli powder
1/4 tsp turmeric
1 tsp garam masala
1 green chilli, seeded and thinly sliced
140 ml (1/4 pint) natural yoghurt
1 sprig methi or corinader leaves, chopped
Paprika
method
1. Lightly score the aubergine on both sides and sprinkle with salt. Leave to stand for 30 minutes, drain and pat dry
2. Heat the oil in a casserole for 30 seconds on HIGH and stir in the chilli powder, turmeric, garam masala, chilli and aubergine slices.
3. Cover the dish and cook on HIGH for 2 - 3 minutes. Pour over the yoghurt and leave to stand for 3-5 minutes.
4. Sprinkle over the methi or coriander leaves and the paprika and serve hot or cold.
2. Heat the oil in a casserole for 30 seconds on HIGH and stir in the chilli powder, turmeric, garam masala, chilli and aubergine slices.
3. Cover the dish and cook on HIGH for 2 - 3 minutes. Pour over the yoghurt and leave to stand for 3-5 minutes.
4. Sprinkle over the methi or coriander leaves and the paprika and serve hot or cold.
serving amount
serves 4 - 6
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