Step 1

Make Indian Spice Mix. Combine spices, garlic and oil in a small bowl. Season with salt and pepper.

Step 2

Cut eggplant into 5cm cubes. Thread 4 eggplant pieces onto each skewer. Place on a baking tray. Brush spice mixture onto eggplant.

Step 3

Heat barbecue grill on medium-high heat. Cook skewers for 2 to 3 minutes each side, brushing with extra spice mixture, or until tender and beginning to char. Transfer to a serving plate. Add curry leaves to grill. Cook for 1 minute or until fragrant.

Step 4

Meanwhile, using a metal teaspoon, remove and discard seeds from cucumber. Grate cucumber. Place in a small bowl. Add yoghurt. Season with salt and pepper. Stir to combine. Serve skewers with yoghurt, curry leaves and lime wedges.