This softish, creamy chilli-hot mixture is perfect with rice and other Indian vegetable dishes, and works equally well as a spicy condiment alongside barbecued and roasted meats.
3 Tbsp oil 1 tsp brown or black mustard seeds 1 large onion, peeled and finely chopped 1 hot red chilli, halved, seeds removed for a milder taste, and finely chopped 1 tsp garam masala ½ tsp chilli powder 1 large eggplant (aubergine), cut into large cubes 1 large tomato, skinned and chopped Salt ¼ cup water ¾ cup plain unsweetened yoghurt ¼ cup or more chopped coriander (cilantro) Sliced red chilli to garnish
1 Heat the oil in a medium-large saucepan over medium heat. Add mustard seeds and cover pan with a lid. Once the popping stops, remove lid and quickly add onion and chilli. Put lid back on saucepan and cook gently for 7-10 minutes, until onion is soft.
2 Add the garam masala and chilli powder and fry for 1-2 minutes, stirring, then drop in eggplant cubes and toss to coat with the spice mixture. Fry for a few minutes, then add tomato, salt and water. Cover pan with a lid again and cook gently for about 25 minutes, stirring once or twice, until the eggplant is tender. Cool.
3 To finish off, leave the eggplant chunky or mash it to a purée with a potato masher. Stir in yoghurt and most of the coriander. Transfer to a serving bowl, scatter with more coriander and a little sliced chilli and serve.