Total Calories: 180
1. Flame-char or roast the eggplant, then peel and mash, as per INFORMATION AND SPECIAL TECHNIQUES: __Roasting and Grilling Vegetables, Eggplant.
2. Heat the ghee or oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring occasionally, until golden, about 5 minutes. Add the garlic and green chili peppers, mix in the coriander, cumin, garam masala, cayenne pepper, paprika and salt, and stir about 1 minute.
3. Add the tomato and cilantro and cook, stirring, until all the tomato juices evaporate, 5 to 7 minutes. Mix in the mashed eggplant and the peas. Reduce the heat to medium-low and cook, stirring occasionally, about 15 minutes. Mix in the cream and cook 1 minute. Transfer to a serving dish, garnish with the chopped cilantro, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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