Begun Kalia - Colorful Eggplant

6 Servings

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Begun Kalia - Colorful Eggplant Ingredients

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

Instructions for Begun Kalia - Colorful Eggplant

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: VegetablesCuisine: Indian