Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Small (Italian style) 1 Piece (2 inch) cinnamon,
-eggplants -crushed
4 c Oil or ghee for frying 1 ts Turmeric
2 tb Oil or ghee 1 ts Cayenne powder
6 Cloves 1 c Yogurt
6 Whole cardamon pods, crushed 1 ts 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 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

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