| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Indian |
Indian, Vegetables, Hot |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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