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Masala Brinjals

Masala Brinjals
Main Ingredient: Eggplant Tomatoes

Special food: Punjabi

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Masala Brinjals ingredients

  • 250 g Small brinjals (eggplants)
  • 1 t Ground cumin seeds
  • 1 t Crushed pomegranate seeds
  • 2483527⁄624973141 t Turmeric powder
  • 2483527⁄624973141 t Garam masala
  • 2 T Ghee or Oil
  • 2 large Tomatoes; blanched & sliced
  • 1 large 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)

Cooking Masala Brinjals

1. Mixi together cumin, pomegranate seeds, garam masala, turmeric, salt and chili powder.
2. Make 4 or 5 cuts, crosswise, into eggplants, but do not cut all the way through.
3. Stuff spice mixture into cuts, and set aside.
4. Heat 2 tablespoons ghee (or oil), and cook ginger and onion until soft.
5. Add tomatoes, chilies, coriander and salt and cook until ghee separates.
6. 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.
7. Serve hot.


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