Char Flavoured Eggplant & Green Peas
Submitted by qtpie_313
Cubed eggplant simmered with green peas in ghee, coriander, cumin, turmeric, and whole chiles until the stock evaporates and a smoky charred crust forms on the bottom. An Indian vegetable dish where the burnt bits are the best part.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minIn most cooking, you scrape the burnt bits off. In this dish, you stir them right in.
Cubed eggplant and green peas simmer in stock with ghee, crushed coriander and cumin seeds, turmeric, whole chiles, and a pinch of asafetida until the liquid cooks away.
Then the magic happens. The heat stays low, and a golden, smoky crust builds on the bottom of the pot.
That charred layer gets gently folded back into the soft, spiced eggplant just before serving, giving every bite a hit of smoke and crunch against the creamy, tender vegetables.
Kitchen Tips
- Use a heavy-bottomed pot. Thin pans scorch unevenly and will burn the crust before the eggplant finishes.
- Shake the pot occasionally rather than stirring. You want the eggplant to hold its shape, not turn to mush.
- If using frozen peas, add them near the end after most of the stock has evaporated. They only need a few minutes.
- Asafetida (hing) adds a deep, onion-garlic savouriness. Use just a pinch. A little goes a very long way.
Ingredients
Directions
Place eggplant into the bottom of a heavy pot.
Sprinkle in the fresh peas, dot with ghee and add the remaining ingredients.
Bring the liquid to a boil and cook for 4 minutes.
Reduce the heat to low, partially cover and 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 and 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 and fry until a crust has begun to form on the bottom of the pot and the eggplant has begun to char.
Remove from the heat and let sit for 3 to 4 minutes.
Gently stir in the crust and serve immediately.
Comments
