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"