Sesame potatoes

SERVES 4 // PREP TIME 10-12 MINS // COOK 10-12 MINS

“We once had a neighbour from Orissa, in the residential campus of the University where I taught, whose mother prepared this mildly spiced, delightfully different eggplant delicacy and also generously shared the recipe,” says Pant. “This soothing dish is one of the few Indian recipes that isn’t served hot but is enjoyed best at room temperature.”

½ tsp ground turmeric

500 gm small Japanese eggplant, halved, but not separated at the stem Vegetable oil, for deep-frying

2 tsp ghee

2 tsp cumin seeds, dryroasted and coarsely ground

280 gm (1 cup) thick plain

yoghurt or curds, whisked ¾ tsp ground Kashmiri chilli

powder (see note)

½ tsp white sugar

1 Sprinkle a little salt and turmeric over the cut side of the eggplant and stand until needed.

2 Fill a kadhai (see note) or a deep, heavy-based saucepan no more than one-third full with oil (or use a deep-fryer). Heat oil to 180°C, then deep-fry eggplants for 5 minutes or until brown (be careful, hot oil may spit). Remove with a slotted spoon and drain on paper towels.

3 Heat the ghee in a large, heavy-based frying pan over medium heat, add cumin and cook, stirring, for 2-3 minutes

until fragrant, then add fried eggplant and stir to coat. Pour in the yoghurt and add chilli powder, sugar and remaining turmeric. Season to taste with salt, and cook, stirring briskly and continuously to avoid curdling but without breaking up eggplant, for 3-4 minutes until heated and combined. Serve at room temperature.

Note Ground Kashmiri chilli is available from Indian grocers and online from herbies.com.au. A kadhai is an Indian-style wok made from cast iron.