Kalia - Colorful Eggplant|
Begun Kalia - Colorful Eggplant
2 lb Small (Italian style)
4 c Oil or ghee for frying
2 tb Oil or ghee
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 www.synapse.com/~gemini