Masala brinjals
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Small brinjals (eggplants) |
| 1 | teaspoon | Ground cumin seeds |
| 1 | teaspoon | Crushed pomegranate seeds |
| ½ | teaspoon | Turmeric powder |
| ½ | teaspoon | Garam masala |
| 2 | tablespoons | Ghee or oil |
| 2 | larges | Tomatoes; blanched & sliced |
| 1 | large | Onion; minced |
| 1 | 1-inch piece of ginger minced | |
| Salt; to taste | ||
| Chili powder; to taste | ||
| 4 | Green chilies; minced | |
| 1 | Handful of sliced coriander (leaves) | |
Directions
Mix together cumin, pomegranate seeds, garam masala, turmeric, salt and chili powder. Make 4 or 5 cuts, crosswise, into eggplants, but do not cut all the way through. Stuff spice mixture into cuts, and set aside.
Heat 2 tablespoons ghee (or oil), and cook ginger and onion until soft. Add tomatoes, chilies, coriander and salt and cook until ghee separates. Place stuffed eggplants over, adding a little hot water to the pan, then cover tightly and cook over low heat, stirring occasionally, until eggplant is done. Serve hot.