1 eggplant / brinjal
1/2 cup boiled Green peas
1 Onion, finely chopped
1 Tomato, finely chopped
2 Green chilli, finely chopped
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
2 tbsp Vegetable oil
Salt to taste
Chopped green coriander leaves for garnishing
Roast the brinjal over medium heat.
Once done, hold it under cold running water. Cool it and peel off the blackened skin.
Mash the flesh.
Heat oil in a karai.
Fry onions over medium heat until light golden brown.
Add green chilli , turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
Add green peas and mashed eggplant. Stir well. Fry for few minutes over medium heat.
Put in a serving dish and garnish with coriander.