Eggplant Tikkas in Creamy Yogurt, Mustard, Chile, and Ginger

To make the marinade, blend the garlic, ginger, and green chiles with a splash of water in a blender. Put the paste in a large mixing bowl along with the yogurt, chile powder, ground coriander, and turmeric. Add the mustard oil, fenugreek leaves, and sugar, then season to taste. Stir well. Meanwhile, soak wooden skewers in cold water for 30 minutes.

Set aside half the marinade in a separate bowl. Add the chunks of eggplant and red onion to the marinade in the large mixing bowl. Mix well to make sure each piece is fully coated in the marinade. Set aside for 1 hour.

Meanwhile, tip the reserved marinade into a non-stick frying pan. Cook over medium heat for 6–7 minutes, stirring continuously to make sure it doesn’t stick to the bottom of the pan, until the marinade thickens and changes color slightly. Transfer this marinade to a mixing bowl, cover and set aside.