Ingredients
- 4 green chilies
- 1 onion
- 250 gr brinjals
- 28 gr ghee
- 4 gr pomegranate seeds (crushed)
- 2 gr cumin seeds (ground)
- 1 gr turmeric powder
- 1 gr garam masala
- 2 slices tomatoes
- 1 slice handful of coriander (sliced)
- some chili powder
-(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.