Vangi Matar Bharta

Instructions

1. 1

   Roast the eggplants over an open flame or in an oven until the skin is charred and the flesh is soft. Allow them to cool, then peel off the skin and mash the flesh.

2. 2

   Heat mustard oil in a pan over medium heat. Add cumin seeds and let them splutter.

3. 3

   Add the chopped onion and sauté until golden brown.

4. 4

   Stir in the ginger paste and garlic paste, and cook for another minute.

5. 5

   Add the chopped tomatoes and cook until they are soft and the oil starts to separate.

6. 6

   Mix in the mashed eggplant, green peas, red chili powder, and salt. Cook for 5-7 minutes, stirring occasionally.

7. 7

   Garnish with fresh coriander and serve hot.