Heat oil in a pan and mustard seeds.
Add ginger garlic paste and keep stirring to avoid burning
Add tomatoes , salt, turmeric powder and red chilly powder. Mix well and wait till oil separates.
Cut eggplant into wedges and add into the pan alont with peas. Cover for 5 minutes .
When eggplant turns mushy add water and bring it boil on low flame.
Garnish with coriander and eat with rice.
