Inspired by a dish eaten in a friend’s house years ago, this was her Hyderabadi mother-in-law’s recipe. She served it as part of a meal, but I love it just on its own with crispy naan. Add chickpeas to the spiced oil before tipping it into the yogurt for extra protein, if you want. Pomegranates add a burst of sweet, sour freshness but you can substitute halved baby tomatoes. Lastly, you can griddle the aubergines instead of frying, it will still be lovely.