Recipe - Begun Kalia - Colorful Eggplant

2 pound Small (Italian style)
eggplants
4 cup Oil or ghee for frying
2 tablespoon Oil or ghee
6 Cloves
6 Whole cardamon pods, crushed
1 Piece (2 inch) cinnamon,
crushed
1 teaspoon Turmeric
1 teaspoon Cayenne powder
1 cup Yogurt
1 teaspoon Salt or to taste

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 One half minute. Add turmeric, cayenne, yogurt and salt.
Reduce heat and simmer for 23 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