14 ounces small Japanese-style aubergines (eggplants), thinly sliced into rounds
Good pinch ground turmeric
1/2 teaspoon red chile powder
2 tablespoons vegetable oil
9 ounces plain yogurt
1 to 1 1/2 teaspoons sugar
1 rounded teaspoon cumin seeds, toasted in a frying pan and ground in a clean coffee grinder or mortar and pestle
Handful fresh cilantro leaves, chopped, for garnish
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