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 \N | 1-inch piece of ginger minced |
| \N \N | Salt; to taste |
| \N \N | Chili powder; to taste |
| 4 \N | Green chilies; minced |
| 1 \N | 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.