Recipe:  Baigan Bhartha (Sauteed Eggplant)

Method:
Rub 1/2 tsp ghee on the eggplant and bake in an oven until the skin shrinks and liquid starts oozing out of it.
This will take around 30-45 minutes at 400 deg F.  Take it out of the oven and squeeze out of skin into a bowl.
Mash the eggplant and add the salt to it.

In a heavy skillet heat the remaining ghee and add cumin-coriander, red chili, tumeric and pepper.  Then add the chopped onion.
Fry till the onion turns translucent.  Add the green chilies and the tomatoes and fry till the mixture becomes homogeneous.

Add the eggplant and mix well.  Now add the peas and fry for a couple of minutes.

Garnish with coriander leaves and serve over basmati rice.