1 medium eggplant, cut into 1 cubes
2 cup fresh or frozen green peas
4 tablespoon ghee
1 tablespoon coarsely crushed coriander
1/2 tablespoon coarsely crushed cumin seeds
1 teaspoon turmeric
1 teaspoon salt
3 each whole hot chilies
1/8 teaspoon asafetida
3 each sprigs fresh coriander
2 cup 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.
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