Name: Yogurt with Aubergines (Baigan ka raita)
Yield: Serves 6
Cuisine: Indian
Ingredients: 1 tablespoon finely chopped mint leaves, plus a few mint leaves to serve; 1 spring onion, cut into paper-thin rounds all the way up its green section; ⅛ teaspoon cayenne pepper (optional); freshly ground black pepper; ¾ teaspoon salt, or to taste; 570 ml/1 pint natural yogurt; 560 g/1 lb 4 oz aubergine (about 1 medium), peeled and cut into 2.5cm/1 inch cubes

Preparation info

Serves
6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

Here is a soothing, cooling and exceedingly simple way to serve aubergines. I like to serve this with Delhi-style lamb cooked with potatoes, Gujarati-style green beans and either rice or an Indian bread.

Ingredients

560 g/1 lb 4 oz aubergine (about 1 medium),

Asia
India
Delhi
Side dish
Gluten-free
Vegetarian

Method

Bring water in the bottom part of a steaming utensil to the boil. (If you do not have a steaming utensil, set a steaming trivet or a colander inside a large pot. Pour water into the pot in such a way that it stays just below the lowest part of the trivet or colander. Bring this water to the boil.)
Put the aubergine cubes into the steamer section of your steamin

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Ingredients

Method

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