I wish shops would sell soya yoghurt in small pots, because whenever I need yoghurt for a recipe I have to buy a huge pot and always end up throwing the rest away. I’d got some left from courgette fritters I’d tested for Joni and Celine, and was determined to use it up before it went green. I also had half an aubergine which needed using and I had a vague idea that I could turn them both into some sort of Indian raita. Google was indeed my friend, and it turned up this excellent recipe. To serve with it I made a kidney bean and potato curry from the Khazana cookbook that I got for Christmas. It was a simple dish but went perfectly with the creamy raita and some brown pilau rice.
