For the Taste Buds

Ingredients: Brinjals Peas Cumin seeds Onions,chopped Ginger Green chillies Red chilli powder Salt Tomatoes,chopped Fresh coriander leaves,chopped Method: Wash, pat dry and prick eggplants. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink. Let them cool. Remove skin and mash the pulp completely.  Heat oil in a kadai. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent. Add ginger, green chillies, peas and cook for a minute.  Add red chilli powder and mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously. Add salt to taste.  Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates.  Garnish with chopped coriander leaves