Baingan Bhurta(A curry made with eggplant)

Ingredients:

• Egg plant - 1 medium size(Aprox 1lb)
• Onions - 1 medium(Finely chopped)
• Tomatoes - 3 medium(Finely chopped)
• Green chilies - 3(Finely chopped)
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 2 tsps
• Cumin powder - 1 tsp
• Red chili powder - 1 tsp
• Garam masala - 1 tsp
• Frozen peas - 1/2 cup
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Coriander leaves - for garnishing
• Salt - to taste
• Oil - 2 tbsps

Method:

1. Preheat the oven to 400 degress, apply some oil on the eggplant, place it on the oven proof dish and cook it for about 45 mins.
2. Once that's done. take the eggplant out and once it's completely cool down peel the skin off and cut into small cubes.
3. Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds and add the cumin seeds. Fry for 30 secs.
4. Add the onions, turmeric powder and cook till the onions turn translucent.
5. Add the ginger garlic paste, green chilies, tomatoes and cook till the tomatoes become soft and the oil separates from the mixture.
6. Add garam masala, coriander powder, cumin powder, red chili powder and salt. Mix well.
7. Sprinkle little water if required.
8. Add the egg plant cubes and mix. Also, add the frozen peas and cook for 10 to 15 mins till the curry becomes thick.
9. Garnish it with coriander leaves.
10. Serve with chapathi, naan or paratha.