Ingredients Jump to Instructions ↓

  1. 1 md Eggplant, cut into 1" cubes

  2. 2 c Fresh or frozen green peas

  3. 4 tb Ghee

  4. 1 tb Coarsely crushed coriander

  5. 1/2 tb Coarsely crushed cumin seeds

  6. 1 ts Turmeric

  7. 1 ts Salt

  8. 3 ea Whole hot chilies

  9. 1/8 ts Asafetida

  10. 3 ea Sprigs fresh coriander

  11. 2 c Stock

  12. 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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