Aubergine cooked with crushed mustard seeds and yogurt

Dice the aubergine into 2 1/2 cm cubes. Grind the mustard seeds lightly in a coffee grinder and the empty into a bowl. Add the cayenne and 1/4 l water. Mix and set aside. Heat the oil in a 30-cm frying or sauté pan over a medium-high flame. When hot, put in the panchphoran. Stir the spices once. Immediately put in the mustard-seed mixture, the cubed aubergine, and 1 tsp salt. Keep stirring and cooking over a medium-high flame until most of the liquid is absorbed. Add another 1/4 l of water, cover, and turn heat to low. Simmer gently for about 15 minutes or until aubergine pieces are quite tender. Removed cover and turn up heat to boil off about half the liquid. [I use less water]

Just before serving, beat the yogurt and 1/2 tsp of salt with a fork until it becomes a smooth paste and pour the yogurt over the aubergine. Heat through but do not bring to the boil. Sprinkle black pepper and ground cardamom over the aubergine, stir, and serve at once.

Serves 4.