Title: Char flavoured eggplant & green peas
 Categories: Ethnic, Vegetables
      Yield: 6 Servings
 
      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 ea Whole hot chilies
    1/8 ts Asafetida
      3 ea Sprigs fresh coriander
      2 c  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"