Ingredients
Eggplant- 1 large
Green peas- 1 cup
Onion- 1 large chopped
Tomato- 1 large chopped
Tomato paste- 1tbsp
Green chili- 3
Ginger garlic paste- 1tbsp
Turmeric powder- 1/4tsp
Red chili powder- 1tsp
Coriander powder- 1tbsp
Cumin powder- 1/2 tsp
Garam masala- 1tsp
Lemon juice- 1tsp
Coriander leaves- to garnish
For tempering
Oil- 2tbsp
Mustard seeds- 1/4tsp
Cumin seeds- 1/2 tsp
Method
To cook eggplant on the stove top
- Spray or brush oil on the eggplant. In a stove top, roast the eggplant by directly placing it on flame.
- When the eggplant becomes soft and the top skin is charred, turn and place on the other side.
- Put the charred eggplant in a bowl and cover with a lid. This will sweat the eggplant and it will be easy to peel the skin. Leave the eggplant aside for 10 minutes.
- In a large pan, heat oil and do the tempering,. Add onion and green chili and saute till soft. Add the ginger garlic paste, turmeric powder,tomatoes and tomato paste.
- Add salt and all the powders except garam masala and mix well. Cover the pan with a lid and cook for 5 minutes in low heat.
- Now remove the skin from the eggplant and mash it well. Add it to the pan and cook till the gravy is according to desired consistency.
Serve hot with rotis or rice.
To cook eggplant in the oven
Preheat oven to 350 F. Spray or brush oil on the eggplant and place it in a foil lined baking sheet. Bake for 20 minutes or until the top skin is soft. Turn to the other side and bake for an additional 20 minutes. When the eggplant is soft, remove from oven and cover with the foil and set aside for 15 minutes.