Roast the eggplants on the gas directly till it softens. Peel the skin and mash the eggplant in a bowl and keep aside.

In a non stick wok heat oil and add cumin seeds, green chillies, garlic and ginger sauté for 30 seconds and add onions and cook till it gets translucent.

Add all the powdered masalas and sauté for a minute. Add green peas and cook for 2 minutes.

Add tomatoes at this point and cover the pan. Cook till tomatoes get cooked and mashes up into a paste. Continue cooking till oil separates.

Add the mashed roasted eggplants and mix well.

Garnish with coriander leaves. Serve with hot phulkas.