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250 g  Small brinjals (eggplants)
1 ts Ground cumin seeds
1 ts Crushed pomegranate seeds
1/2 ts Turmeric powder
1/2 ts Garam masala
2 tb Ghee or oil
2 lg Tomatoes; blanched & sliced
1 lg 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.