BY RUCHIRA GHOSH

Ingredients:

• 1 – 2   medium sized aubergine/ brinjal/ eggplant
• 1 cup shelled peas
• 1 large onion chopped
• 1 large tomato chopped
• 1-2 garlic cloves chopped
• 2 tbsps of chopped parsley
• Cooking oil
• Salt  as per taste
• ½ tsp chilli powder

Method:

• Dry roast the aubergines over an open flame.
• Peel the singed skin, wash the mass inside with water and transfer to a dish.
• Heat oil in a wok, add chopped onion and garlic. Sauté.
• Next add chopped tomatoes and chopped chillis.
• Add salt and chili powder. Sauté.
• Now add the brinjal flesh and mix it  thoroughly with the rest of the ingredients.
• Now add the peas.
• Blend thoroughly.
• Garnish with chopped parsley.
• Serve with flat bread / chapatti