- Eggplant: 1 big (boiled/roasted)
- Oil: 2 tbsp + 1 tsp
- Onion: 2 medium (thin sliced)
- Garlic: 4 – 5 cloves (finely chopped)
- Green Chili: 2 (finely chopped)
- Ginger: 1 inch (julienne)
- Tomato: 1 medium (diced)
- Green Peas: 1 cup
- Cilantro: 1 handful (finely chopped)
- Cumin Seeds: 1 tsp
- Turmeric Powder: 2 tsp
- Coriander Powder: 3 tsp
- Garam Masala: 1 tsp
- Dry Fenugreek Leaves (kasuri methi): 2 tsp
- Salt (to taste)
To Boil: Peel the outer skin of the eggplant and cut into dice. In a pan add a spoon of oil and 1/6 cup of water, cover the pan and let it cook on medium heat for 10-12 mins. After that remove the lid and mash the eggplant and cook for 2-3 min until all the access water is gone.
To Roast: In open flame, let the eggplant cook for 10-12 mins. Once the eggplant reduced the size and outer skin starts coming out, turn off the heat and remove the skin and keep it aside.
Step-1: Add oil in a pan, once heated add cumin seeds and chopped garlic. Cook for a min and add the thin sliced onion to the pan. Keep stirring for 2-3 minutes. Add the dry spices turmeric powder, coriander powder, garam masala, and cook for a min. Add frozen or fresh green peas(blanched) and keep cooking for 2-3 mins. Add diced tomato, mix and cover the pan.
After 2-3 mins, add dried fenugreek leaves / kasuri methi (crushed with hands) and mix it. Add the boiled/roasted eggplant and add salt to taste.
Mix and cover the pan for 4-5 mins. Remove the lid stir for another min. Add freshly chopped cilantro and this is ready to serve with Tandoori roti, chapati, steamed rice, or naan.
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