Wash the brinjals and wipe out dry. Brush one tsp oil on the skin of brinjal. Roast it on gas top or in tandoor. Check with knife if cooked or not and roast till soft and cooked. You can also cut it into halves to roast. Once done remove from gas and keep aside to cool.

In the mean time boil 1 cup green peas in 1/2 glass of water.

After sometime when the brinjals are cold enough to touch, remove the surface burnt skin and clean by wiping with water.

Cut slits with help of knife as shown in picture.

Heat 5 – 6 tbsp oil in a pan. Add a pinch of hing. Add finely chopped garlic, ginger and green chillies, sliced onions. Sauté for 2 mins till onions are translucent.

Add chopped tomatoes and sauté for 3-4 mins till it’s cooked completely and oils separates on surface.

To it add turmeric powder, red chilli powder, coriander powder and garam masala.

Add boiled peas and sauté for 2 – 3 minutes.

Then add roasted brinjals and stir it. Roughly mash the brinjal with masalas and mix completely.

Cook for 2 – 3 minutes on medium to high flame.

Turn off the gas. Add freshly chopped coriander leaves and serve with paratha, chapatti, rice etc.