I don't recall aubergine being bought at home ever. So when my husband bought a whole kilo of them home, I was pretty clueless. I only knew of middle eastern dips, but nothing Indian. And having done a good job cooking up until then, I obviously didn't want to ask him to make his baingan ka bartha and risk admitting not knowing something. So I googled my bum off till I found something that sounded appetising enough. And easy to attempt. How can anything with curd go wrong anyway. It's sweet from the onion, spicy from the chillies, pungent from the garlic, and the almost bitter from the deep fried aubergine. It is an amazing union of flavours. So awesome, it is now a weekly regular.