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 follow the history of recipes way back into history, in truth as far into history as the early Egyptians, and quite possibly further than that. Having said that, sadly, these early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Closer to modern times, there were some interesting books published in the 14th Century : a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the spicy food that appears on menues today, but rather descriptions of the types of meals cooked for the nobility of the period. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the holy lands, such as parsley, basil and rosemary. These new foods and tastes caused an explosion in cookery books, some of which are now in academic collections. During the succeeding few hundred years, the rich and powerful families of the West strove to offer the most extravagent banquests, and consequentially cooks and their collection of recipes were highly sought after. However, it wasn`t until the 19th century the formal cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and publishing the recipes that were being prepared for the better households. Like it or not, the introduction of television gave us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Begun Kalia Colorful Eggplant recipe.
