Title: MASALA BRINJALS
Categories: Vegetables, Punjabi
Yield: 1 recipe
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.
