| 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
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