Begun Kalia - Colorful Eggplant Recipe

Name: Begun Kalia - Colorful Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

2408

kcal

Calories

250

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds eggplant small, italian, 4 cups vegetable oil or ghee for frying, 2 tablespoons vegetable oil or ghee, 6 each cloves, and more.

Yes, Begun Kalia - Colorful Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Begun Kalia - Colorful Eggplant

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