Begun Kalia - Colorful Eggplant

• 2 pounds eggplant small, italian
• 4 cups vegetable oil or ghee for frying
• 2 tablespoons vegetable oil or ghee
• 6 each cloves
• 6 whole cardamom pods crushed
• 2 inch cinnamon crushed
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper
• 1 cup yogurt
• 1 teaspoon salt or to taste

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 1/2 minute.
8. Add turmeric, cayenne, yogurt and salt.
9. Reduce heat and simmer for 2 to 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.

eggplant small, vegetable oil, vegetable oil, cloves, cinnamon, turmeric, cayenne pepper, yogurt, salt

Taken from recipeland.com/recipe/v/begun-kalia-colorful-eggplant-5122 (may not work)