Ingredients

• 450g - baingan (aubergines)
• 1 - small firm, ripe tomato, coarsely chopped
• 28g - finely chopped onions
• 3 tbsp - finely chopped fresh coriander
• 1.5 tbsp - vegetable oil
• 2.5 tsp - garam masala
• 3/4 pint - plain yoghurt
• 1 tsp - salt

How to Make Baingan Ka Raita

• Preheat the oven to 400 degrees Fahrenheit.
• Make 5 or 6 inch-deep evenly spaced slits in each aubergine with the point of a sharp knife and place them in a shallow baking dish.
• Roast them in the middle of the oven for about 45 minutes, until they are soft to the touch.
• Watch carefully for any signs of burning and adjust the heat accordingly.
• Remove the aubergines from the oven and when they are cool enough to handle, peel them and chop the pulp coarsely.
• Meanwhile, heat the vegetable oil over a moderate heat in a heavy medium sized frying-pan until a light haze forms above it.
• Add the onions and salt and cook for about 7 to 8 minutes, stirring constantly, until they are soft and golden brown.
• Watch carefully for any signs of burning and adjust the heat accordingly.
• Add the garam masala, tomato and coriander, and stir for 1 minute.
• Add the aubergines and cook for 2 to 3 minutes longer, still stirring.
• Place the yoghurt in a small bowl, add the entire contents of the pan, and thoroughly but gently toss the ingredients together.
• Taste for seasoning, cover tightly and refrigerate for at least 1 hour, until completely chilled.