Maha brinjal

6 large eggplants
1 bowl of water, enough to cover pieces of eggplant
1 lb. red tomatoes
6 T. ghee
2 bay leaves
1 t. cumin seed
1 t. turmeric
1.5 T. salt
1.5 T. Garam Masala
1 C. water
1.5 T. sugar
1 T. coriander powder or some chopped coriander leaves

Cut the eggplants into S gram (plum-sized) chunks or slices, put in a bowl of water. Remember, as soon as you cut egg-plant it must be covered in water so the bitter taste of the egg-plant is removed. Wash and cut tomatoes and place them separately in a bowl.

Place a pot with ghee over high heat; when it is hot, add bay leaves and the seeds. When seeds are brown, add turmeric and salt and immediately add eggplant pieces. Stir a few minutes, then add the Garam Masala, sugar and a cup of water. Leave covered for 10 minutes, stirring occasionally. Add coriander leaves or powder and tomatoes and cover again for 5 more minutes, then stir again. After five more minutes, the dish is ready for offering.

If desired, a pound of cut and deep-fried potatoes can be added to this recipe while adding tomatoes but salt and Garam Masala should be increased by half. The rest of the recipe can remain the same.

Enjoy these recipes, and you will learn how healthy and happy vegetarians can be—that knowledge will make you wise.