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1 large eggplant
1 large onion
1 small jalapeno
1 large tomato
1/2 tsp ground cumin
5 fresh curry leaves
4 garlic cloves
1 cup frozen peas
1/2 tsp salt
1/2 tsp garam masala
1/2 tsp turmeric
1 tbsp vegetable oil
1/2 cup chopped cilantro
To achieve a smoky flavour in the eggplant, preheat barbecue to medium high. Prick eggplant in several places with a fork and place on grill. Barbecue, uncovered, turning frequently, until skin is charred and eggplant is very soft, 20 to 35 min, depending on its size. If you have a gas stove like Swaran, you can char the eggplant over a medium gas flame until it implodes, 10 to 15 min.
Meanwhile, chop onion. Finely chop jalapeno. Coarsely chop tomato and measure out remaining ingredients. When eggplant is charred and soft, let cool. Remove and discard skin, then place in a large bowl. Mash with a potato masher just until chunky.
Heat oil in a large frying pan over medium heat. Add onion, jalapeno, cumin and curry leaves. Stir often until onion starts to soften, 3 to 5 min. Add garlic, peas, turmeric, garam masala and salt. Stir often until mixture is fragrant, about 1 min. Stir in tomato, then eggplant. Continue cooking, stirring often to develop flavours, 5 to 7 min. Add more salt if needed. Stir in cilantro. Serve immediately or cover and refrigerate for up to 2 days. Serve cold or reheat in microwave. Delicious with roti.