Ingredients
| 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) |
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.