1 heaping tbs. of clarified butter or oil
touch asafetida
1 tea. cumin powder
1/2 tea. red chili powder
1/2 tea. turmeric
1 heaping tea. of coriander powder
1 med. eggplant, peeled and chopped.
1 cup or so of peas
1 tea. or less of salt
1 tomato, chopped
1 tea. fresh ginger, peeled and minced
1/2 tea. mango powder
1/4 cup chopped fresh coriander (cilantro)

Procedure:

Assemble all the spices on a plate and set aside.
Peel and chop the eggplant, tomato and ginger. Put them aside.
Heat the oil quite hot. Quickly mix the cumin, asafetida, red pepper and turmeric into the hot oil. Add the chopped eggplant, peas, coriander powder, salt, tomato and ginger. Mix well. Cover. Cook on low heat until the eggplant is soft. Mush slightly and add the mango powder. Place in a serving dish and sprinkle the chopped coriander leaves on top as a garnish.

Serves 6 to 8. This can be served with just about anything.