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.