Begun Kalia - Colorful Eggplant Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Small, (Italian style) eggplants
4 cup: Oil or ghee for frying,
2 tbsp: Oil or ghee,
6 Cloves: ,
6: Whole cardamon pods, crushed
1 Piece: , (2 inch) cinnamon, crushed
1 tsp: Turmeric,
1 tsp: Cayenne powder,
1 cup: Yogurt,
1 tsp: Salt or to taste,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp