Handful and some more finely chopped green onion including green leaves of it
(If available and you like- 2 or 3 teaspoons of finely chopped green garlic with its leaves)
, finely chopped
, if desired
green chilies broken into 2/3 pieces each
red chili powder
Sufficient amount of oil + Cumin seeds + Rai
Salt to taste
Wash, then wipe dry eggplant. Apply some oil on the surface of each one of them.
Roast eggplants over the direct heat (Alternatively , Char-grill in an oven or over a wood / Charcoal fire to infuse smoke)
Once the skin is blackened and comes away on touch , let them cool a bit and then peel the burnt skin. Reserve the drip also.
Mash the flesh with hand and make it smooth. Put this in a large bowl.
Add green onion (garlic if you have), green peas and salt.
Heat some oil in the pan. Once heated sufficiently add rai >> cumin seeds >> green chilies. Let chilies to fry for 10/12 seconds. Add tomato and cook till mussy.
Pour this mix on to the flesh mix in the bowl. Mix well and serve