Begun kalia - colorful eggplant

6 servings

Ingredients

Quantity Ingredient
2 pounds Small (Italian style) eggplants
4 cups Oil or ghee for frying
2 tablespoons Oil or ghee
6 Cloves
6 Whole cardamon pods, crushed
1 Piece (2 inch) cinnamon, crushed
1 teaspoon Turmeric
1 teaspoon Cayenne powder
1 cup Yogurt
1 teaspoon Salt or to taste

Directions

Cut each eggplant lengthwise into 4 equal pieces. Heat oil or ghee in a pan and fry eggplant pieces until brown and tender. Drain on paper towels.

In another pan, heat the 2 Tblsp. oil or ghee. Add cloves, cardamon, cinnamon. Fry for ½ minute. Add turmeric, cayenne, yogurt and salt.

Reduce heat and simmer for 2-3 minutes.

Add fried eggplants, spooning yogurt mixture over eggplant. Remove from heat.

Serve either hot or at room temperature with rice or Indian bread, (Naan, Roti, etc) or as a side dish.

From: _Sampling the cuisine of India_ by Sambhu Banik

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