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Begun Kalia - Colorful Eggplantvegetables, hot, indian 2 lb small (italian style) eggplants 4 cup oil or ghee for frying 2 tablespoon oil or ghee 6 cloves 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 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
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