| 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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