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Begun kalia - colorful eggplant

Yield: 6 Servings

Ingredients:

• 2 lb Small (Italian style) -eggplants
• 4 c Oil or ghee for frying
• 2 tb Oil or ghee
• 6 Cloves
• 6 Whole cardamon pods crushed
• 1 Piece (2 inch) cinnamon -crushed
• 1 ts Turmeric
• 1 ts Cayenne powder
• 1 c Yogurt
• 1 ts Salt or to taste

Instructions:

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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