Begun Kalia - Colorful Eggplant

| Next >>

Title: Begun Kalia - Colorful Eggplant
Yield: 6 Servings
Categories: Indian, Vegetables, Hot


2 lb Small (Italian style)
4 c Oil or ghee for frying
2 tb Oil or ghee
6 Cloves
6 Whole cardamon pods, crushed
1 Piece (2 inch) cinnamon,
1 ts Turmeric
1 ts Cayenne powder
1 c Yogurt
1 ts Salt or to taste

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

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