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.