Slit eggplant. Stuff garlic and green chillies

Roast over open flame

Let it cool. Peel skin. Reserve the liquid.

Saute onions. Add coriander and chilli powders.


Add tomatoes and salt.

Cook till tomatoes are done.

Add chopped roasted eggplants with reserved liquid and peas.

Simmer for 10 minutes. 

Garnish with coriander leaves.

Serve hot with roti / chapati