2 lb small (italian style) eggplants
4 cup oil or ghee for frying
2 tbsp oil or ghee
6 cloves
6 whole cardamon pods, crushed
1 piece (2 inch) cinnamon, crushed
1 tsp turmeric
1 tsp cayenne powder
1 cup yogurt
1 tsp salt or to taste
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 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
Servings: 6 servings
Begun Kalia - Colorful Eggplant Recipe brought to you by Recipe Ideas
Categories: Eggplant; Vegetable
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into the distant past, in fact as far into history as the Egyptians, and possibly even further. In practice though, in the main part, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
As we move into The time of the romans 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main meal and afters, a very modern way of dining. Aspicius describes how the Romans made use of many different herbs, including some that we all recognise like basil, mint and parsley. Later, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the East, including spices such as coriander, parsley, and basil. The introduction of these new tastes prompted an explosion in manuscripts on cookery, the majority of which are now in private cookery archives. By the time we get to the twentieth century, recipe books are greatly in demand due to increased literacy, more spare time and being a little richer. |
We hope you enjoy this Begun Kalia Colorful Eggplant recipe.
