Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        eggplants -- small type
   4      cups          oil or ghee -- for frying
   2      tablespoons   oil or ghee
   6                    cloves
   6      whole         cardamom pods -- crushed
   1      piece         cinnamon -- crushed (2 inch)
   1      tablespoon    turmeric
   1      tablespoon    cayenne powder
   1      cup           yogurt
   1      tablespoon    salt -- (or), to taste

Preparation:

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 tbsp. 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.