1 medium sized firm Baigan (eggplant)
1/4 tsp Turmeric Powder
3 tbsp Vegetable oil
Salt to taste
Chopped green coriander leaves for garnishing
1/2 cup Cooked green peas
1 Finely chopped onions
1 Finely chopped tomatoes
1 Finely chopped green chilli
1 tsp Red chilli powder
1 tsp Garam Masala Powder

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Brush baigan (eggplant) with oil and roast it on a gas burner or in broiler over medium heat until it is fully roasted. The skin will start to crack.
Keep it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin. Mash the flesh.
Heat oil and add green chilli and onion and fry over medium heat until light golden brown.
Add red chilli powder, salt, turmeric powder, garam masala and stir to mix well. Add tomatoes and cook until tender.
Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for a few minutes over medium heat.
Garnish with green coriander leaves and serve hot.

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