Title: Begun kalia - colorful eggplant
 Categories: Indian, Vegetables, Hot
      Yield: 6 Servings
 
      2 lb Small (Italian style)
           -eggplants
      4 c  Oil or ghee for frying
      2 tb Oil or ghee
      6    Cloves
      6    Whole cardamon pods, crushed
      1    Piece (2 inch) cinnamon,
           -crushed
      1 ts Turmeric
      1 ts Cayenne powder
      1 c  Yogurt
      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