Char flavoured eggplant and green peas

6 Servings

Ingredients

Quantity Ingredient
1 medium Eggplant, cut into 1\" cubes
2 cups Fresh or frozen green peas
4 tablespoons Ghee
1 tablespoon Coarsely crushed coriander
½ tablespoon Coarsely crushed cumin seeds
1 teaspoon Turmeric
1 teaspoon Salt
3 Whole hot chilies
⅛ teaspoon Asafetida
3 Sprigs fresh coriander
2 cups Stock

Directions

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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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