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Add a photoServings: 6
Ingredients
- 1 med Eggplant, cut into 1" cubes
- 2 c. Fresh or possibly frzn green peas
- 4 Tbsp. Ghee
- 1 Tbsp. Coarsely crushed coriander
- 1/2 Tbsp. Coarsely crushed cumin seeds
- 1 tsp Turmeric
- 1 tsp Salt
- 3 x Whole warm chilies
- 1/8 tsp Asafetida
- 3 x Sprigs fresh coriander
- 2 c. Stock
Directions
- Place eggplant into the bottom of a heavy pot. Sprinkle in the fresh peas, dot with ghee & add in the remaining ingredients. Bring the liquid to a boil & cook for 4 min. Reduce the heat to low, partially cover & cook for about 30 min, shaking the pot from time to time to prevent sticking. If the stock is evaporating too quickly, add in some more & reduce the heat. When almost all the stock has evaporated, add in the frzn peas (if you are using them instead of fresh) reduce the heat further & fry till a crust has begun to create on the bottom of the pot & the eggplant has begun to char.
- Remove from the heat & let sit for 3 to 4 min. Gently stir in the crust & serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 6 servings | |
| Calories 143 | |
| Calories from Fat 87 | 61% |
| Total Fat 9.73g | 12% |
| Saturated Fat 5.48g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 655mg | 27% |
| Potassium 475mg | 14% |
| Total Carbs 13.23g | 4% |
| Dietary Fiber 6.7g | 22% |
| Sugars 4.66g | 3% |
| Protein 3.98g | 6% |
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