* Percent Daily Values are based on a 2000 calorie diet.
Add some pizzazz to your dinner
Course: Side Dish
Author: Chetna Makan
For the aubergine
1aubergine cut into 2.5cm cubes
1/4tspfreshly ground black pepper
For the yogurt
For the tadka
1tsppanch poran(Indian 5 spice)
10fresh curry leaves
2green chilliesfinely chopped
Preheat the oven to 200°C (400°F), Gas Mark 6. Put the aubergine cubes into a bowl with the salt, pepper and oil and mix well. Spread the cubes on a baking sheet and roast for 30 minutes, turning them halfway through cooking.
In a bowl, whisk together the yogurt, water, salt and sugar. Once the aubergines are done, stir them into the yogurt.
To make the tadka, heat the oil in a small pan and add the panch poran. After a few seconds, when it starts to sizzle, add the curry leaves and green chillies and cook just a few seconds more. Pour the tadka over the raita and serve.