Begun Kalia - Colorful Eggplant
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
eggplant
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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
eggplant
small, italian |
|
| 946 | ml |
vegetable oil
or ghee for frying |
|
| 3E+1 | ml |
vegetable oil
or ghee |
|
| 6 | each |
cloves
|
*
|
| 6 | whole |
cardamom pods
crushed |
*
|
| 2 | inch |
cinnamon
crushed |
*
|
| 5 | ml |
turmeric
|
|
| 5 | ml |
cayenne pepper
|
|
| 237 | ml |
yogurt
|
|
| 5 | ml |
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 ½ minute. Add turmeric, cayenne, yogurt and salt.
Reduce heat and simmer for 2 to 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.
