Make 6 small slits in the baingan

Stuff the slits with halved garlic cloves

Roast on an open flame for 8-10 minutes

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

Add the chopped baingan and mix well

Cover and cook for another 3-4 minutes while stirring occasionally. Add green peas and a dash of water

Mix and cook for 2-3 minutes

Add chopped coriander, mix and serve hot