Masala Brinjals

13 ingredients
4 steps

Ingredients

  • 9/16 pound eggplants small
  • 1 teaspoon cumin seeds ground
  • 1 teaspoon pomegranate seeds crushed
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon Garam Masala
  • 2 tablespoons ghee or oil
  • 2 tomatoes large, blanched & sliced
  • 1 onion large, minced
  • 1 piece ginger minced
  • salt to taste
  • chili powder to taste
  • 4 green chilies minced
  • 1 handful coriander leaves fresh, sliced

Directions

  1. 1
    Mix together cumin, pomegranate seeds, garam masala, turmeric, salt and chili powder.
  2. 2
    Make 4 or 5 cuts, crosswise, into eggplants, but do not cut all the way through. Stuff spice mixture into cuts, and set aside.
  3. 3
    Heat 2 tablespoons ghee (or oil), and cook ginger and onion until soft. Add tomatoes, chilies, coriander and salt and cook until ghee separates.
  4. 4
    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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