Wash the baingan and pat it dry with kitchen napkin or towel.

Using knife prick it from all over the sides. Insert 4 garlic cloves in that slit.

Apply oil all over it.

Now roast it directly on the flame.

Keep turning and roasting till all the sides are charred and till baingan is cooked completely. Check by inserting a knife, it should go in easily without any efforts.

Remove it to a plate and let it cool to touch.

Then peel the skin using your hand and discard. Also cut off the stem.

Now cut it. If it has lot of seeds then remove them. And roughly chop it.

In that, add turmeric powder, red chili powder and coriander powder. Mash and mix using potato masher. Keep it aside.

Heat the ghee or oil in a pan on medium heat.

Once hot add cumin seeds and let them sizzle.

Then add chopped onion, ginger paste, crushed green chilies and salt. Mix well and cook till onions are soft and light pink in color.

Add chopped tomatoes and mix. Cook till tomatoes are soft and mushy.

Now add prepared baingan mixture.

Mix well and cook for 2 minutes.

Now add boiled peas. Mix and cook for another 4-5 minutes. Do stir once or twice in between.

Now squeeze the fresh lemon juice.

Add chopped coriander leaves.

Mix well and turn off the stove.