Make 6 small slits in the baingan
Turning the baingan every 1-2 minutes to make sure its roasted well on all sides
The skin should be blistered completely and the baingan should become really soft. You can prick it with a fork or knife to check if its cooked from inside. If not, roast for a few more minutes
Once the baingan is roasted, cover it with foil and set aside to cool for a few minutes. Peel the skin off and remove any burnt bits
Chop off the stem and discard. Finely chop and mince the roasted eggplant
Heat oil in a pan and add nigella seeds. After 30 seconds, add garlic, ginger, chopped chillies
Add onions and stir fry till the onions are soft. Add ground masalas and cook them off for 2-3 minutes
Mix in tomatoes and cook till soft and pulpy
Cover and cook for another 3-4 minutes while stirring occasionally. Add green peas and a dash of water