When they begin to splutter, add the tomatoes, ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, chilli powder and salt and simmer till the tomatoes turn to pulp and the oil separates from the mixture.
Add the aubergine chunks and the green peas and mix well.
Add 1 cup of water and cook covered on low heat for about 15 to 20 minutes, stirring frequently.
Garnish with chopped coriander leaves.
Serve with rice, bread or chapattis.
Recipe Courtesy: Anglo-Indian Recipes
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.