Eggplant in Yoghurt – Kashmiri-Style

Eggplant, aubergine, brinjal…..whatever you call it, this is a wonderfully versatile vegetable. In this recipe, it’s married with some of the ‘sweeter’ spices and natural yoghurt.  Just don’t ask me to count the calories…!




Time: 10 mins prep + 30 mins cooking     Serves: 4 


Vegetable for shallow frying

1 large aubergine, cut into thin discs

4 green cardamom pods, bruised

1/2 tsp fennel powder

1/2 tsp tumeric powder

1/2 tsp dried ginger powder

Pinch of asafoetida

300g natural yoghurt


Coriander leaves, chopped finely.



Heat the oil in a heavy-bottomed frying pan until it is very hot.

Fry the aubergine on both sides until it’s golden brown in colour.

Drain on kitchen paper and keep to one side.

Discard all but 1 tablespoon of oil.

Drop the cardamoms, spice powders and asafoetida into the oil.

Add the yoghurt immediately.

Season with salt and heat through, stirring constantly, until the gravy is heated through.

Add the fried aubergine and serve immediately, garnished with the chopped coriander.


Serve with plain white rice and lentils.