Aubergine and yoghurt curry

aubergine curryI liked the way the aubergines were cooked in this recipe. By frying the spices first and then cooking the aubergine in water, you avoid the problem of it sucking up masses of oil.

INGREDIENTS:
2 large aubergines, cut into 2cm cubes
1 pot natural yoghurt
2 large teaspoon grain mustard1 teaspoon fennel seeds, ground
1 teaspoon ground cumin
1/4 teaspoon chilli powder
mustard oil
salt and pepper

Mix the mustard and chilli powder in a bowl with 250ml cold water.

Heat a splash of oil a deep frying pan and fry the cumin and fennel for a couple of seconds before adding the mustard mixture, aubergine and 1 teaspoon salt.

Bring to the boil and then cover and simmer for 15 minutes or so until the aubergine is soft. Remove the lid and evaporate most of the liquid. Gradually stir in the yoghurt and heat through. Season with salt and pepper. Serve.