Indians use most vegetables in a raita. The cooling effect of dairy or yoghurt-based dishes is an essential part of a thali to balance the meal, while the inclusion of vegetables gives a wonderful texture. Here, roasted aubergines are cooked with cumin, peppercorn and chilli, then mixed with coriander and creamy yoghurt. You can use any vegetable for this dish, including okra, carrots or even potato.