Masala Brinjals Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
250 gram: Small brinjals, eggplants
1 tsp: Ground cumin seeds,
1 tsp: Crushed pomegranate seeds,
1/2 tsp: Turmeric powder,
1/2 tsp: Garam masala,
2 tbsp: 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)
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.
Source from luhu.jp
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.
Source from luhu.jp