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Begun Kalia - Colorful Eggplant

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Indian Vegetables

Ingredients:

  • 2 lb Small (Italian style) eggplants
  • 4 c Oil or ghee for frying
  • 2 tb Oil or ghee
  • 6 Cloves
  • 6 Whole cardamon pods, crushed
  • 1 Piece (2 inch) cinnamon, crushed
  • 1 ts Turmeric
  • 1 ts Cayenne powder
  • 1 c Yogurt
  • 1 ts 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 1/2 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
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini