Wash the eggplant, dry it and apply some oil over it.Put it on flame or in the oven for roasting.
Keep the roasted eggplant in a bowl of water, remove the skin and wash it under running water.
Cut it from the center and then mash it with a knife into pieces and keep aside.
Heat oil in a pan, add chopped onion,sauté for 2 minutes( we call it kacha pakka).Add all spices followed by tomato and chillies.(You can add peas at this time as it enhance the flavour but I liked it without peas)
Add the eggplant mash and stir for 5 minutes.Cover the lid of the pan and allow to cook for 5 minutes on low flame.
Open the lid and stir again till oil comes out.
Garnish with chopped coriander and serve with rice, or bread
Notes
Adjust the spices and chilly as per your taste.
If you like you can add frozen or fresh green peas while cooking to make it more delicious.