Yield: 6 servings
Measure | 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 eaches | Whole hot chilies |
⅛ teaspoon | Asafetida |
3 eaches | Sprigs fresh coriander |
2 cups | 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"