Serves: 4
Calories: 161/serving
| Ingredient | Qty | Prep |
| Eggplant | 2 large | lightly oiled and cooked for 1 hr at 400F |
| Onion | 1 | finely chopped |
| Tomato | 4 | finely chopped |
| Ginger Garlic paste | 2 tsp | |
| Oil | to fry | |
| Salt | to taste | |
| Turmeric | pinch | |
| Asofoetida | a pinch | |
| Coriander powder | 2 tsp | |
| Cumin powder | 2 tsp | |
| Garam masala | 2 tsp | |
| Red chili powder | to taste | |
| Cilantro | garnish | |
| Peas | 1/2 cup | optional |
Method:
- Peel the cooked eggplant and dice into small pieces
- Fry asofoetida, turmeric, onions and ginger garlic paste
- Add tomatoes and all powders and cook till oil separates
- Add peas, salt and eggplant; cook covered on medium flame till done
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