Preparation / Directions:
On a medium flame, roast the eggplant until charred completely, turning occasionally. You may also char the eggplant under a hot grill.
Place in a bowl; cover with cling film allowing the eggplant to sweat. Remove the charred skin. Sweating helps to remove the skin easily. Run the eggplant under water to remove any bits of charred skin. Mash the eggplant into a pulp.
In a wok or heavy skillet, heat oil. Add the onions, and cook until they become brown. Add the chopped ginger, coriander, cumin and red chile powders. Add the tomatoes and fry until oil leaves the sides of the pan.
Add the eggplant pulp, peas, lime juice and salt to taste. Stir.
Cover and cook on low heat until peas are cooked.
Garnish with garam masala and coriander leaves. Serve with any Indian bread.
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