Eggplant in spiced yogurt and cashew gravy

Cut the eggplant in long pieces.

Rub with salt and a little turmeric powder until well coated.

Heat oil over medium-high in a large flat pan and lay in the eggplant in a single layer; cover on medium heat a few minutes, turn, and cover again on medium-low until tender, about 90% done; remove.

Blend cashews soaked about four hours in hot water to a fine paste (soak overnight in plain water without a powerful blender).

In the oil left in the pan on low heat, stir roughly chopped garlic until it browns a little at the edges.

Add chopped onions with a little salt, then chopped ginger, and fry until the onions soften.

Mix plain yogurt with Kashmiri red chili powder, turmeric powder and coriander powder.

Turn heat as low as possible, add a splash of water, then the yogurt, stirring immediately; raise to medium and stir continuously until it bubbles and the oil leaves the sides, so it does not curdle.

Add the cashew paste, some sugar and half a cup of hot water; bring to a boil, cover and cook about 5 to 6 minutes.

Loosen with a little hot water, taste and adjust seasoning and sugar.

Add the fried eggplant, cover on low heat about five to six minutes.

Stir in garam masala powder and finish with roughly chopped coriander leaves; serve with hot steamed rice.