Brinjal (Aubergine) Bhaji

A sumptuous side dish; rich and filling. The richness and oiliness make it hard to eat a lot of this dish, but it acts as the perfect foil for sharper dishes. Absolutely gorgeous. This is a simplification of the Boorani recipe in the indispensable Madhur Jaffrey's Curry Bible.

• ½ lb baby aubergines
• ½ medium onion
• ¼ tsp cayenne pepper
• ½ tsp salt
• ¼ tsp turmeric
• 3 tbsp groundnut oil
• 100ml water
• 150ml natural yoghurt
• ½ tsp coarse ground black pepper

Cut off the stalk end of the aubergines and cut them either in half or quarters length ways (depending on their size).

Put the salt and the turmeric in the bottom of a shallow bowl and then place the cut aubergine pieces in the bowl. Toss them until the salt and turmeric are evenly distributed across the aubergine. Leave for between 15 minutes and an hour.

When you're ready to get going start by getting the oil hot over a medium heat in a lidded frying pan. Once hot, put the aubergine pieces in the pan and stir occasionally for about 5 minutes; you're aiming to get the cut faces of the aubergine golden to brown.

While the aubergine is frying finely chop the onion. When the aubergine is done, take it out and place it to one side and put the chopped onion into the what's left of the oil in the pan. Add the cayenne pepper and fry the onions for a few minutes, until they've softened.

Next, add the water and ensure that the onions are evenly covering the bottom of the pan. Then return the aubergine pieces to the pan, spreading them evenly over the onions. Bring everything to a simmer and then turn the heat right down before covering and leaving to cook for 5 to 7 minutes.

While that's cooking put the coarse ground black pepper into a bowl with the yoghurt and lightly whip the mixture until it is smooth and has gained a little body.

When you're ready to serve place the aubergine pieces on the plate before topping with the onions and then pouring over the peppered yoghurt. Leave some yoghurt aside to serve as a condiment with the rest of the meal.