Instructions

1. 1
   Wash, then wipe dry eggplant. Apply some oil on the surface of each one of them.
2. 2
   Blacken eggplants over direct heat. Alternatively, char-roast in an oven or over a fire to infuse smoke.
3. 3
   Once the skin is blackened and comes away on touch, let them cool a bit and then peel the burnt skin. Reserve the drippings.
4. 4
   Mash the eggplant flesh by hand until smooth. Transfer flesh to a large bowl.
5. 5
   Mix in the green onion, green garlic (if using), peas, and salt to taste.
6. 6
   Heat some oil in a pan. Once heated sufficiently add rai, then cumin seeds, then green chilies. Let the chilies fry for 10–12 seconds.
7. 7
   Pour this spice mix onto the eggplant mixture in the bowl. Mix well and serve with bhakri and thecha/kharda below.
8. 8
   Follow steps 1 through 5 as directed above.
9. 9
   In the step 6 above add turmeric after chilies. Add the eggplant mixture to the pan of tadka. Sauté for about 1–2 minutes. If required add some of the reserved eggplant drippings to moisten the bharta.
10. 10
    Serve hot.