Place the Eggplant on the stove and keep turning on all sides until it is charred from all sides and cooked from inside.
Once roasted, remove the charred skin and mash the meat of the Eggplant with the help of a fork. Keep aside
Add Oil to a skillet Once hot add chopped Onions and sautee until translucent. I like to leave a slight bite to the Onions.
Add chili powder and coriander powder and sautee for a minute
Add Tomatoes, cover and cook for 7-8 minutes on a low heat
Remove the lid and sautee the mixture for 4-5 minutes until the tomatoes are completely tender and everything looks well incorporated
Add the roasted Eggplant mash and mix well
Add the green Peas and SaltCover and cook for 5-6 minutes on low heat
Transfer to a serving dish and enjoy with hot Rotis