Yield: 1 recipe
|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.