Char Flavoured Eggplant & Green Peas Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Eggplant, cut into 1" cubes
2 cup: Fresh or frozen green peas,
4 tbsp: Ghee,
1 tbsp: Coarsely crushed coriander,
1/2 tbsp: Coarsely crushed cumin seeds,
1 tsp: Turmeric,
1 tsp: Salt,
3 each: Whole hot chilies,
1/8 tsp: Asafetida,
3 each: Sprigs fresh coriander,
2 cup: Stock,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp