Begun Kalia - Colorful Eggplant

Course : Curry
Serves: 6
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2 pounds eggplants -- small type
4 cups oil or ghee -- for frying
2 tablespoons oil or ghee
6 whole 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 / 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 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.

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