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