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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