| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Indian | Ethnic, Vegetables | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
A Message from our Provider:
“Rainbows – a gift from God”