Baigana Bharta

Ingredient:
1 Large Eggplant

1 Potato boiled

Handful of frozen peas

1/2 Tsp Cumin seeds

1 medium size Onion

1 Tomato 

2-3 Gralic cloves crushed

1 Inch Ginger crushed

1 Tsp Cumin powder

1 Tsp Coriander powder

1/2 Tsp Turmeric powder

Red chili powder to taste

Salt to taste

Mustard oil

Preparation:
Wash, pat dry and prick eggplant. Apply mustard oil over the eggplant.
Roast them over open flame or in a preheated oven of 400 degree until the skin scorches and starts peeling off and eggplants start to shrink.Let them cool. 
Remove skin and mash the pulp completely with the boiled potato. Add salt to taste.
Heat oil in a pan. Add cumin seeds. Cook for half a minute and add onions and saute until translucent.
Add ginger and garlic and cook for a minute. Add red chili powder, cumin powder, coriander powder and turmeric powder .
Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates. 
Add mashed eggplant and potato mix then add green peas. Cook for 3-4 minutes.
Garnish with chopped coriander leaves and serve hot with rice or chapati.