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| RECIPE FOR BEGUN KALIA - COLORFUL EGGPLANT |
Title: Begun Kalia - Colorful Eggplant
Category: Indian Spicy-hot -vegetarian
Serves: 6
Ingredients:
| 2.00 | lb | Small (Italian style) | | | eggplants | | 4.00 | c | Oil or ghee for frying | | 2.00 | tb | Oil or ghee | | 6.00 | | Cloves | | 6.00 | | Whole cardamon pods, crushed | | 1.00 | | Piece (2 inch) cinnamon, | | | crushed | | 1.00 | ts | Turmeric | | 1.00 | ts | Cayenne powder | | 1.00 | c | Yogurt | | 1.00 | ts | Salt or to taste |
Instructions:
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.
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