Baby Aubergines - Eggplant cooked in a spicy yogurt sauce:

1 pound baby aubergines or thai eggplant, cubed
2 tablespoons cooking oil
1/2 teaspoon whole cumin
1 large onion, chopped
¾ teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon salt
4 tablespoons plain yogurt

Heat oil in a deep wok and add whole cumin to sizzle. Add chopped onions. When onions turn golden brown, add aubergine cubes and fry for a couple of minutes. Add the ground spices and continue to stir the mixture. Add yogurt one tablespoon at a time and keep stirring until all of the yogurt is used. Sprinkle chopped cilantro. Cover and leave it to cook on medium heat until a thick sauce around the aubergines is left. Serve with basmati rice or pooris.