Masala brinjals

Yield: 1 recipe

Measure 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)

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.

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