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    Baingen Aur Shaid Raita (Honey Aubergine Raita)

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    Baingen Aur Shaid Raita (Honey Aubergine Raita)

    Here, yogurt mixed with diced tomato and cucumber is layered with deliciously sweet, honey-basted aubergine cubes, making a fabulous contrast to the spicy kala murgi. Make up to an hour in advance.

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes, plus cooling
    • Total time: 55 minutes, plus cooling 55 minutes

    Serves: 8


    • 1 large aubergine, cubed
    • Salt and freshly ground pepper
    • 3 tbsp vegetable oil
    • 75ml clear honey
    • 1 tsp cumin seeds
    • 700g Greek strained natural yogurt
    • 1 large tomato, deseeded and diced
    • ½ a cucumber, diced
    • Pinch of sugar
    • Pinch of mustard seeds
    • 2 pinches of chilli powder


    1. Preheat the oven to 200°C, gas mark 6. Season the aubergine cubes and toss in 2 tbsp oil, then roast for about 30 minutes, or until golden brown. Stir in the honey and return to the oven for 5 minutes, until just starting to caramelise. Set aside to cool.
    2. In a dry frying pan, over a medium heat, toast the cumin seeds for a minute or two until fragrant. Set aside.
    3. Lightly whisk the yoghurt, then add the tomato, cucumber, most of the cumin seeds (reserving a pinch for finishing) and sugar. Season and whisk thoroughly. Set aside.
    4. In a serving dish, put half the yogurt, then half the honeyed aubergine, then the remaining yogurt and remaining aubergine.
    5. In a frying pan on a medium-high heat, heat 1 tbsp vegetable oil. Add the mustard seeds and cook until they pop, then add the chilli powder. Stir well, then scatter the mixture over the aubergine and finish with the remaining toasted cumin seeds.

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