Recipe for Masala Brinjals


250 gm small brinjals (eggplants)
1 teaspoon ground cumin seeds
1 teaspoon crushed pomegranate seeds
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
2 tablespoon ghee or oil
2 large tomatoes; blanched & sliced
1 large onion; minced
1 1-inch piece of ginger - minced
1 salt; to taste
1 chili powder; to taste
4 green chilies; minced
1 handful of sliced coriander - (leav; es)


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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