Char Flavored Eggplant & Green Peas

1 Medium Eggplant, cut into 1" cubes
2 Cup Fresh or frozen green peas
4 Tablespoon Ghee
1 Tablespoon Coarsely crushed coriander
1/2 Tablespoon Coarsely crushed cumin seeds
1 Teaspoon Turmeric
1 Teaspoon Salt
3 Whole hot chilies
1/8 Teaspoon Asafetida
3 Sprigs fresh coriander
2 Cup Stock


Place eggplant into the bottom of a heavy pot. Sprinkle in the fresh peas,
dot with ghee & add the remaining ingredients. Bring the liquid to a boil &
cook for 4 minutes. Reduce the heat to low, partially cover & 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 & 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 & fry until a crust has begun
to form on the bottom of the pot & the eggplant has begun to char.

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

Yamuna Devi, "The Art of Indian Vegetarian Cooking"
Home Cookin 4.8 Chapter: Vegetables
Servings: 6