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| 2 | pounds | eggplants | small, italian |
| 4 | cups | vegetable oil | or ghee for frying |
| 2 | tablespoons | vegetable oil | or ghee |
| 6 | each | cloves | |
| 6 | whole | cardamom pods | crushed |
| 2 | inch | cinnamon | crushed |
| 1 | teaspoon | turmeric | |
| 1 | teaspoon | cayenne pepper | |
| 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.
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General:Cayenne Pepper is made from the dried pods of pungent chili peppers. This fiery spice adds flair to dishes from Asia, the Americas, and the Middle East. ...
This is the best recipe. The only thing we could add is to drizzle with confectionery sugar icing.