Recipe - Char Flavoured Eggplant And Green Peas

1 md Eggplant, cut into 1" cubes
2 cup Fresh or frozen green peas
4 tablespoon Ghee
1 tablespoon Coarsely crushed coriander
One half tablespoon Coarsely crushed cumin seeds
1 teaspoon Turmeric
1 teaspoon Salt
3 Whole hot chilies
1/8 teaspoon Asafetida
3 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.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini