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.