Peel the skin and cut eggplant in small pieces. Take a pressure cooker and add 1 tbsp water with eggplant and cook it for 1 whistle. (water no more or less). Switch off the gas after 1 whistle.
Meanwhile heat oil in a pan add onion and saute it for 3-4 minutes.
Now add green chilli and tomatoes. Roast it and add salt and kashmiri red chilli and give a good stir.
Open the lid of cooker and mash brinjal with masher. And if it has water then let it dry on low flame and mash the eggplant.
Add it to the roasted onions and cook for another 4-5 minutes. If you want to add peas then add it with tadka.
