Grilled spicy eggplant (Baigan parta)

Scrambled grilled eggplant

Ingredients:

1 medium sized purple eggplant

1 medium onion finely chopped

2-3 finely chopped tomatoes

3/4 bowl green peas

Tempering:

2-3 tblsp oil

1 tsp mustard seeds

1tsp cumin seeds

1-3 green chilly depends on how spicy you eat

1/2 inch ginger finely chopped

Cilantro to garnish

1 tsp Punjabi Garam masala

Salt to taste

Recipe: 

1. Grill the eggplant on stovetop, direct burner. If you want you can also grill it on an old unused pan. 

2. When the eggplant becomes soft, mushy to touch, easy to pierce by knife and the skin burnt and easy to peel at that point it is well done. Remove it from the flames and let in cool on the kitchen counter.  

3. In the mean time lets prepare the tempering. To the preheated oil add cumin seeds, finely chopped garlic, stir till golden brown. 

4. Add finely chopped onions, tomatoes and green peas. Mix. 

5. Add turmeric powder, red chilli powder, garam masala, salt. Mix and cook the veggies. In the mean time when the veggies are cooking (7-10 mins), peel the cooled skin of eggplant, wash under running water and chop the eggplant into small pieces. Add the eggplant pieces to the above veggies, let it cook for another few minutes so the flavor gets inside the eggplant. Garnish with cilantro and serve with fresh roti (tortilla)