2 lb small (italian style) eggplants
4 cup oil or ghee for frying
2 tablespoon oil or ghee
6 whole cardamon pods, crushed
1 piece (2 inch) cinnamon, crushed
1 teaspoon turmeric
1 teaspoon cayenne powder
1 cup yogurt
1 teaspoon salt or to taste
Directions: How to Cook 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
Recent comments and reviews for this recipe:
| payel writes:|
Posted on 01 Jul 2013, 07:21 ET
Add your comment: