Begun Kalia - Colorful Eggplant
2 pounds small eggplants (Italian style)
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.
4 cups oil or ghee for frying
2 tablespoons oil or ghee
6 whole cardamom pods, crushed
1 stick cinnamon, (2 inch) crushed
1 tablespoon turmeric
1 tablespoon cayenne powder
1 cup yogurt
1 tablespoon salt or to taste
In another pan, heat the 2 tablespoons oil or ghee. Add cloves, cardamom, 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.
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