Amount
Ingredient
Preparation



1
medium
eggplant

cut into 1inch cubes



2
cups
peas

fresh or frozen



4
tablespoons
ghee





1
tablespoon
coriander seeds

coarsely crushed



1/2
tablespoon
cumin seeds

coarsely crushed



1
teaspoon
turmeric





1
teaspoon
salt





3
each
hot chili peppers

whole



1/8
teaspoon
asafetida





3
each
coriander

fresh sprigs



2
cups
stock

 Place eggplant into the bottom of a heavy pot.

Sprinkle in the fresh peas, dot with ghee and add the remaining ingredients.

Bring the liquid to a boil and cook for 4 minutes.

Reduce the heat to low, partially cover and cook for about 3 minutes, shaking the pot from time to time to prevent sticking.

If the stock is evaporating too quickly, add some more and 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 and fry until a crust has begun to form on the bottom of the pot and the eggplant has begun to char.

Remove from the heat and let sit for 3 to 4 minutes.

Gently stir in the crust and serve immediately.