Title: Char Flavoured Eggplant & Green Peas
Categories: Ethnic Vegetable
Yield: 6 Servings

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		Whole hot chilies
1/8	ts	Asafetida
3		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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