For preparing baingan ka bartha, first brush eggplant with oil.

Roast eggplant on a gas burner over medium heat.

Frequently turn the eggplant, until all sides are roasted.

Once the eggplant is fully roasted, place it under running water or in a water-filled bowl. When it is cool peel off the blackened skin.

You can also roast in the oven. Preheat oven to 450 degrees F. Place the eggplant on a baking sheet. Place it in the preheated oven and bake for about 20 to 30 minutes, until the flesh is tender. Remove from the oven. Cool the eggplant and peel off the skin.

Now mash the flesh(make sure that the charred skin is totally removed else the curry would have a smoky taste). 7)Heat oil in a medium pan. Add onion, ginger, garlic and green chillies and fry over medium heat until the onion turns golden brown. Now add the kasuri methi(kasuri methi is optional, if you don¦t like taste you may not add, without this too curry tastes good).

Stir in the red chilli powder, turmeric, garam masala and salt. Cook for 1 minute. Add finely chopped tomato and cook until tender.

Finally add the cooked green peas(optional) and mashed eggplant. Mix it well. Cook for an additional 5 to 7 minutes over medium heat.

Remove from heat. Squeeze a little lime juice/amchur(dry mango) powder (1/2 tsp). Mix well.

Serve bartha with rotis/rice.