Ingredients:

• 1 eggplant

• 1 onion

• 1 tomato

• 1 inch ginger

• 4 cloves of garlic

• 1 green chili

• ½ cup frozen green peas

• ½ teaspoon red chili powder

• ½ teaspoon coriander powder

• ¼ teaspoon cumin powder

• ¼ teaspoon turmeric

• ½ teaspoon garam masala

• salt to taste

• cooking oil

• chopped coriander to garnish

Recipe:

The first step is to roast your eggplant. This can be done in an oven, stovetop, or in the microwave (bleh). I prefer the stove top because it gives it the perfect smokey flavor, but you will need to have a gas stovetop with a flame.

1. On medium heat, place your eggplant directly on the rack above the flame. Continue turning your eggplant for about 10-15 minutes until all the edges of your eggplant are blackened. Stick a fork into the eggplant to test if your eggplant is ready. It should slide in and out easily without any difficulty.

2. Peel off the skin, mash your eggplant in a bowl and set aside.

3. Dice your onion and tomato, mince your garlic, and thinly chop your ginger.

4. In a large pan heat your cooking oil and when warm add in your diced onion, garlic, ginger, and green chili. Sauté this on medium heat for about five minutes or until the onions have browned.

5. Add in all your spices, salt, and green peas. Combine your spices with your onion mixture and cook for another two minutes.

6. Add in your tomatoes and combine with the rest of your ingredients. Cook this for another five minutes or until the tomatoes are tender.

7. Add in your mashed eggplant and extra salt if needed. Combine everything together and cook on low heat for another five minutes.

8. Garnish with some chopped coriander and enjoy with some hot rotis!