Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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