• Aubergine - 1 large or Brinjal/Egg plant - 12-14 small
• Tomato - 4 small
• Onion - 2 small
• Green Chilli - 1
• Garlic - 3 cloves
• Ginger - 1/2 inch long 1" wide piece
• Peas - handful (optional)
• Tomato puree - 1 tsp
• Coriander leaves chopped - 1 tblsp ( to garnish)
• Cooking oil ( sunflower or vegetable oil) - 3 tblsp
• Water - as required
• Salt - to taste

Spices:

• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp heaped
• Coriander powder - 1 tsp heaped
• Garam masala - 1/2 tsp

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1. Chop the tomatoes, chilli and onion.
2. Peel the garlic and ginger and grate them.
3. Either grill the Aubergine/Egg plant over the flame or cook in a microwave oven for about 10 minutes.
4. Remove the skin of the grilled vegetable, chop the flesh and put it aside.
5. Heat a nonstick wok and add oil.
6. Add chopped onion, ginger and garlic and fry for about 3-4 minutes.
7. Add chopped tomatoes, chilli and aubergine and fry for about 3-4 minutes.
8. Add all of the spices except the garam masala.
9. Add tomato puree, salt and 1/2 a cup of water, cover and let it simmer for about 7-8 minutes.
10. Add the peas and garam masala at the end and leave it to cook for another 2-3 minutes.
11. Garnish with coriander leaves.