Bengali-style aubergine cooked in yoghurt

Fruit and vegetables

400g/14oz small Japanese-style aubergines, thinly sliced into rounds
handful fresh coriander leaves, chopped, to garnish

Dairy, eggs and chilled

250ml/9fl oz plain yoghurt

Other

1 rounded tsp cumin seeds, toasted in a frying pan and ground in a clean coffee grinder or pestle and mortar

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