Char Flavoured Eggplant And Green Peas

Servings: 6
Ingredients:

1 md Eggplant, cut into 1' cubes
2 c  Fresh or frozen green peas
4 tb Ghee
1 tb Coarsely crushed coriander
1/2 tb Coarsely crushed cumin seeds
1 ts Turmeric
1 ts Salt
3 ea Whole hot chilies
1/8 ts Asafetida
3 ea Sprigs fresh coriander
2 c  Stock

Place eggplant into the bottom of a heavy pot. Sprinkle in the fresh
peas, dot with ghee and add the remaining ingredients. Bring the liquid to
a boil and cook for 4 minutes. Reduce the heat to low, partially cover and
cook for about 30 minutes, shaking the pot from time to time to prevent
sticking. If the stock is evaporating too quickly, add some more and reduce
the heat. When almost all the stock has evaporated, add the frozen peas
(if you are using them instead of fresh) reduce the heat further and fry
until a crust has begun to form on the bottom of the pot and the eggplant
has begun to char.

Remove from the heat and let sit for 3 to 4 minutes. Gently stir in the
crust and serve immediately.

Yamuna Devi, ‘The Art of Indian Vegetarian Cooking’

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