Aubergine & Yogurt curry

Aubergine & Yoghurt Curry 

This is one of my favourite vegetarian dishes, I learnt this dish a year ago from one of friends and its become a favourite of mine and my daughter's. I  particularly like to eat this dish with chappatti or vegetable pulao although you can have it as a side dish with any main course.

Ingredients:

Aubergine (1 large or 6 small)
Yoghurt ( 1/2 tub)
Tinned tomatoes (1/2 tin)  
Onion 1 medium size ( sliced)
Oil 
salt 1 tsp
red chilli powder 1 tsp 
coriander powder 1tsp
turmeric powder 1/2 tsp
garlic powder 1/2 tsp

for the garnish:

red chilli flakes

Method:

Slice the Aubergine in thin slices and fry or grill till light brown and keep to one side.

In a pan add some oil and sliced onions, fry till light brown and then add salt, red chilli, turmeric and coriander  powder fry for a few seconds and then add the 1/2 tin of tomatoes. Fry till the oil separates from the spices approx 5 to 6 minutes.

Now add the aubergines slices and keep on frying till the aubergines are cooked, the mixture should be quite dry.

In a separate dish mix the yoghurt with a fork till is smooth and creamy and add the garlic powder. 

Pour the fried aubergines and sauce  into a bowl and add the yoghurt on top. The quantity of the yoghurt can be as little or as much as you like.  This dish tastes better with creamy yoghurt such as  Greek yoghurt.
Sprinkle red chilli flakes on top to decorate.