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