Finely chop the Onion (1) and Tomato (1 1/2) and keep aside.
Wash the Eggplant (1) and wipe it clean with a kitchen towel. Make deep cuts or slits all around the eggplant using a sharp knife.
Insert Green Chili Pepper (to taste) in any slit.
Smear few drops of Oil (to taste) all around the eggplant.
Roast the eggplant directly over direct flame. Keep turning it around so that the skin gets charred and the insides of the eggplant get cooked well. Once done remove from the flame and let the eggplant cool down completely.
Heat Oil (3 teaspoon) in a pan and season with Cumin Seeds (1/2 teaspoon) and let it crackle. Add onions and chopped Garlic (6 clove) and cook over medium flame till it becomes translucent.
Add tomato, Green Peas (1/2 cup), Ground Coriander (2 teaspoon), Red Chili Powder (1 1/2 teaspoon), Garam Masala (1 teaspoon), Ground Turmeric (1/2 teaspoon) and cook till peas are done and oil begins to separate.
Add eggplant, roasted Green Chili Pepper (1), Salt (to taste), mix well and cook for another 2 minutes.
Garnish with Fresh Cilantro (1/2 cup).
Serve hot and enjoy with Sattu Paratha or Tandoori Roti. Enjoy!