Name: Masala Brinjals
Ingredients: 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)

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Karl Graustein

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains	Punjabi	Vegetables, Punjabi	1	Recipe

INGREDIENTS

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)

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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