Smear/ brush a little oil all over the eggplant. Make 4 equally distant longitudinal slits (not very deep) on the eggplant. Place it directly on the flame, and turn it every now and then holding it by its stalk, so that it is evenly charred. Let the skin of the eggplant get completely dark/ charred and wrinkly.

Take the eggplant off the flame and let it sit until it has cooled down. Peel off the skin, trim off the stalk and mash the flesh of the eggplant using the tines of a fork.

Heat the oil in a pan and add the onion, garlic and green chillies. Sautxe9 till the onions turn a golden brown, and then add the tomatoes, keeping a side about a tbsp. of it to use later as garnish. Cook them till they turn soft. Turn down the heat to low-medium and then add the turmeric, coriander, cumin and garam masala powders, and cook until the oil surfaces. Add the green peas and sprinkle a little water (just as much as is required to cook the peas) and cook till the peas are done.

Add the mashed eggplant, stir well and cook for about 5 minutes. Then stir in the chopped coriander. Serve warm with chapathis.

Just before serving, add the ghee and mix well. Garnish with a little more fresh coriander the chopped tomato that was set aside earlier.