Side Pannel
Masala Brinjals
Ingredients List
- 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)
Directions
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.
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.
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