Baingan Bartha

Brush eggplant with oil, poke some holes on the eggplant with a fork and place it under the broiler or on the grill.

Frequently, turn the eggplant upside down, until fully roasted.

Cool it and peel off the blackened skin.

Mash the flesh.

Heat oil in a pan.

Saute green chillies and onion until golden brown.

Add ginger, garlic, coriander, cumin, red chili powder, turmeric powder, garam masala and salt and saute for a few secs.

Add tomatoes and saute until oil separates.

Add green peas, mashed eggplant and cream and saute for 5 - 7 mins over medium heat.

Garnish with coriander leaves.

:- If you are using fresh green peas, it has to be cooked before hand.