Ingredients
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3 tablespoons ghee or 3 tablespoons vegetable oil
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1 teaspoon cumin seed (Jeera)
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1 large onion, finely chopped
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1 tablespoon ginger, grated
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1 tablespoon chopped garlic
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1 (12 ounce) can diced tomatoes
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3 green chilies (chopped)
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1/2 teaspoon garam masala
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salt
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1/2 cup peas, cooked
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1 cup cilantro
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red chili powder, and
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3 1/2 lbs eggplants (aubergines)
Instructions
- Prick a few holes and place on hot grill.
- Keep turning until charred and soft inside.
- Collect the pulp.
- Discard the skin.
- Chop roughly.
- Heat Ghee or oil, add cumin seeds.
- Add onions and fry till golden.
- Add ginger and garlic.
- Cook for 3 minutes.
- Add the tomatoes, chillies, red chili powder, garam masala and salt.
- Continue cooking 10 minutes on low flame until tomatoes are soft.
- Add the eggplant pulp.
- Stir and cook for 5 minutes.
- Toss in peas and garnish with coriander leaves.
- Serve with roti, naan, phulka, chapathi or paratha a flat bread.