Ingredients

1 large eggplant

1 can peas

2 tomatoes chopped

1 large onion chopped

3-5 green chilies chopped

5 garlic cloves

Handful cilantro

4 tablespoons fenugreek leaves

1 tablespoon garlic paste

1 tablespoon ginger paste

2 tablespoons tomato paste

1 tablespoon cumin seeds

Pinch asafoetida powder

1/4 teaspoon turmeric powder

1/2 teaspoon red chilies powder

1 teaspoon 7 spices

1 tablespoon coriander powder

Salt to taste

Water

Oil

Directions

First we will pierce holes in the eggplant and add garlic to each hole and roast the eggplant either on stove or in the oven. Take a pot and add some oil cumin seeds, garlic, ginger, and onion. Fry the onions for 3 minutes with rest of the ingredients.

After 3 minutes add in the tomatoes, green chilies, asafoetida powder, and rest of the dry spices powder with salt. Mix up all the ingredients.

Cut the eggplant once cold into small pieces and then add the pieces to the mixture with tomato paste and give it a good mix. Now add in the frozen green peas and cook for 40 minutes or until everything is well cooked.

Sprinkle in the fenugreek leaves and cook for another 2 minutes. Add in the cilantro and serve hot with cilantro garnish.

Recipe courtesy by Gratify Cooking