Categories: Vegetables, Punjabi 
      Yield: 1 recipe 
  
    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) 
  
  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.