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Begun kalia - colorful eggplant
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| Artist: |
_ |
| Categories: |
Central Asian, Eggplant, Hot & Spicy, Indian, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Small (Italian style) | | | -eggplants | | 4
| cup | Oil or ghee for frying | | 2
| tbsp | Oil or ghee | | 6
| | Cloves | | 6
| | Whole cardamon pods, crushed | | 1
| | Piece (2 inch) cinnamon | | | -crushed | | 1
| tsp | Turmeric | | 1
| tsp | Cayenne powder | | 1
| cup | Yogurt | | 1
| tsp | Salt or to taste |
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Procedures:
| 1 | Cut each eggplant lengthwise into 4 equal pieces. | | 2 | Heat oil or ghee in a pan and fry eggplant pieces until brown and tender. | | 3 | Drain on paper towels. | | 4 | In another pan, heat the 2 tblsp. | | 5 | Oil or ghee. | | 6 | Add cloves, cardamon, cinnamon. | | 7 | Fry for ?minute. | | 8 | Add turmeric, cayenne, yogurt and salt. | | 9 | Reduce heat and simmer for 2-3 minutes. | | 10 | Add fried eggplants, spooning yogurt mixture over eggplant. | | 11 | Remove from heat. | | 12 | Serve either hot or at room temperature with rice or indian bread, (naan, roti, etc) or as a side dish |
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