Spiced aubergine (dahi baingan) recipe
 Asma Khan’s version of “dahi baingan” features spiced aubergine layered up with an irresistibly garlicky raita, and topped with tempered curry leaves. 1 tsp ground turmeric½ tsp chilli powder1 tsp salt4 medium aubergines, thinly sliced into discsoil, for frying 1 tsp ground turmeric ½ tsp chilli powder 1 tsp salt 4 medium aubergines, thinly sliced into discs oil, for frying 500g/1lb 2 oz full-fat Turkish or Greek yoghurt6 garlic cloves, crushed½ tsp chilli powder1 tsp salt½ tsp brown sugar 500g/1lb 2 oz full-fat Turkish or Greek yoghurt 6 garlic cloves, crushed ½ tsp chilli powder 1 tsp salt ½ tsp brown sugar 10 fresh curry leaves3 dried red chillies, broken in half 10 fresh curry leaves 3 dried red chillies, broken in half parathas parathas Method To make the spiced aubergine, rub the ground turmeric, chilli powder and salt into the aubergine slices. Set aside for 20 minutes. When ready to cook, squeeze the aubergine slices to remove any excess water.To make the garlic yoghurt, mix all the ingredients together in a bowl. Taste to check the seasoning and adjust as necessary. Place in a serving dish.To finish the spiced aubergine, ideally use a deep-fat fryer or, if you haven’t got one, use a heavy-based saucepan over a medium–high heat and heat the oil to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Test the temperature by putting a cube of bread in the oil – if it immediately starts to crisp up then the oil is ready. Working in batches, deep-fry the aubergine slices until golden-brown. Using a slotted spoon, remove from the oil and drain on a plate.Layer the deep-fried aubergine slices on top of the garlic yogurt in a serving dish.To make the tempering, in a small frying pan, heat 2 tablespoons of the oil used to fry the aubergines. Add the curry leaves and dried red chillies and cook, stirring, for 1 minute.Pour the spiced oil over the aubergine slices and yoghurt. Serve immediately. To make the spiced aubergine, rub the ground turmeric, chilli powder and salt into the aubergine slices. Set aside for 20 minutes. When ready to cook, squeeze the aubergine slices to remove any excess water. To make the spiced aubergine, rub the ground turmeric, chilli powder and salt into the aubergine slices. Set aside for 20 minutes. When ready to cook, squeeze the aubergine slices to remove any excess water. To make the garlic yoghurt, mix all the ingredients together in a bowl. Taste to check the seasoning and adjust as necessary. Place in a serving dish. To make the garlic yoghurt, mix all the ingredients together in a bowl. Taste to check the seasoning and adjust as necessary. Place in a serving dish. To finish the spiced aubergine, ideally use a deep-fat fryer or, if you haven’t got one, use a heavy-based saucepan over a medium–high heat and heat the oil to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Test the temperature by putting a cube of bread in the oil – if it immediately starts to crisp up then the oil is ready. To finish the spiced aubergine, ideally use a deep-fat fryer or, if you haven’t got one, use a heavy-based saucepan over a medium–high heat and heat the oil to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Test the temperature by putting a cube of bread in the oil – if it immediately starts to crisp up then the oil is ready. Working in batches, deep-fry the aubergine slices until golden-brown. Using a slotted spoon, remove from the oil and drain on a plate. Working in batches, deep-fry the aubergine slices until golden-brown. Using a slotted spoon, remove from the oil and drain on a plate. Layer the deep-fried aubergine slices on top of the garlic yogurt in a serving dish. Layer the deep-fried aubergine slices on top of the garlic yogurt in a serving dish. To make the tempering, in a small frying pan, heat 2 tablespoons of the oil used to fry the aubergines. Add the curry leaves and dried red chillies and cook, stirring, for 1 minute. To make the tempering, in a small frying pan, heat 2 tablespoons of the oil used to fry the aubergines. Add the curry leaves and dried red chillies and cook, stirring, for 1 minute. Pour the spiced oil over the aubergine slices and yoghurt. Serve immediately. Pour the spiced oil over the aubergine slices and yoghurt. Serve immediately.