Masala Brinjals Recipe

Step 1

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.

Step 2

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.

Things You'll Need

  • 250g Small brinjals (eggplants)
  • 1ts Ground cumin seeds
  • 1ts Crushed pomegranate seeds
  • 1/2ts Turmeric powder
  • 1/2ts Garam masala
  • 2tb Ghee or oil
  • 2lg Tomatoes; blanched & sliced
  • 1lg 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)

About this Author - Recipes, food and cooking information.