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.