Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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"

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