Masala Brinjals
Yield
4 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 250 | grams |
brinjals
(eggplants) |
* |
| 1 | teaspoon |
cumin seeds
ground |
|
| 1 | teaspoon |
pomegranate seeds
crushed |
* |
| ½ | teaspoon |
turmeric
|
|
| ½ | teaspoon |
garam masala
|
*
|
| 2 | tablespoons |
ghee (clarified butter)
or oil |
|
| 2 | large |
tomatoes
blanched & sliced |
|
| 1 | large |
onions
minced |
|
| 1 | inch |
ginger
section, minced |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
chili powder
to taste |
*
|
| 4 | each |
green chili peppers
minced |
*
|
| 1 | bunch |
coriander
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5E+2 | grams |
brinjals
(eggplants) |
* |
| 5 | ml |
cumin seeds
ground |
|
| 5 | ml |
pomegranate seeds
crushed |
* |
| 2.5 | ml |
turmeric
|
|
| 2.5 | ml |
garam masala
|
*
|
| 3E+1 | ml |
ghee (clarified butter)
or oil |
|
| 2 | large |
tomatoes
blanched & sliced |
|
| 1 | large |
onions
minced |
|
| 1 | inch |
ginger
section, minced |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
chili powder
to taste |
*
|
| 4 | each |
green chili peppers
minced |
*
|
| 1 | bunch |
coriander
sliced |
*
|
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.
