1 medium eggplant, cut into 1-inch cubes
2 cups fresh or frozen green peas
4 tablespoons ghee
1 tablespoon coarsely crushed coriander
1/2 tablespoon coarsely crushed cumin seeds
1 teaspoon turmeric
1 teaspoon salt
3 whole hot chilies
1/8 teaspoon asafetida
3 sprigs fresh coriander
2 cups stock
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.