Baingan ka bartha

Ingredients:

Brinjals - 1-2 (big, round ones meant for the bartha)
Onions - 2 (medium sized, chopped fine)
Shelled fresh Peas - 100 gms
Tomatoes - 2 (medium sized, chopped fine)
Green chillies - 2-3 (slit vertically)
Curry leaves - a few
Coriander - a small bunch (chopped fine)
Tamarind pulp - 2 tsps
Salt - to taste
Chilli powder - 1 tsp
Turmeric powder - 1/4th tsp
For seasoning:
Oil - 2 tbsps
Mustard seeds - 1/2 tsp
Jeera - 1/2 tsp
Asafoetida - a pinch
Dry red chillies - 2 (cut into halves)

Method:
Roast brinjals directly on the flame. Cool, peel the skin, mash the brinjals and keep aside. In a pan, heat oil, add the ingredients for the seasoning and when they start to splutter, add green chillies, curry leaves, and onions. When onions turn brown, add tomatoes, salt, turmeric and chilli powder, peas and tamarind pulp. Cover and cook till the tomatoes are soft and oil starts leaving the sides of the pan.
Remove from pan, add the mashed brinjal, decorate with chopped coriander. The dish goes very well with both rotis and rice.