BEGUN KALIA (COLORFUL EGGPLANT)
Ingredients
- 6 cloves
- 6 whole cardamom 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
- 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 tablespoons oil or ghee. Add cloves, cardamom, cinnamon, fry for ½ 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.
