Aubergines with spiced yogurt

This is the simplest, most cheaty way of getting a really nice dish with veg – probably any veg!

Slice the aubergines into toast like thin slices along their length. Rub some ginger garlic paste (perhaps a heaped teaspoon of g &g for one large aubergine) on them (you could even omit this if in a rush) and leave them slices to sit until you are ready to fry them. Fry flat in a large frying pan, in batches if needed, and place on a platter for serving.

Do the talimpu (or tempering ) – dry pan, hot oil, mustard and cumin seeds till they crackle, curry leaves, then half a teaspoon of chilli powder, pinch of turmeric, pinch of asafoetida, half teaspoon of salt. Then, turn the heat right down (or even off) and add in the stirred yogurt, stir the whole very gently until blended (if the heat is too high the yogurt will 'break' - ie curdle into granular lumps and you will have to work out a way of rescuing or disguising that).our this in bold and dashing stripes on the platter of aubergines! (Very important not to forget the dashing bit!)