A recipe for Begun Kalia - Colorful Eggplant. Follow the simple recipe instructions for Begun Kalia - Colorful Eggplant shared by other home cooking experts.
Ingredients
2 lb. Small (Italian style) eggplants4 c. Oil or ghee for frying
2 Tbs. Oil or ghee
6 Cloves
6 Whole cardamom pods, crushed
1 Piece (2 inch) cinnamon, crushed
1 Tsp. Turmeric
1 Tsp. Cayenne powder
1 c. Yogurt
1 Tsp. 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 Tbs. oil or ghee. Add cloves, cardamom, 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
