Wash eggplant and cut in small pieces. Keep them in water (Eggplant will not change its color if kept in water).
Wash peas and keep aside.
Wash tomato, green chili and ginger and grind to a paste.
Take oil in a pan and place it flame for heating. Add asafoetida, cumin seeds. When cumin seeds crackle, add turmeric powder, coriander powder, red chili powder and tomato paste. Sauté till oil separates, add peas and cook for 2-3 minutes. Add eggplant pieces, salt and mix well. Add 2-3 tbsp water, cover and cook for 5-6 minutes on low flame. Check if eggplant is cooked, if not and water has dried, add 1 tablespoon water and cook for 3- 4 minutes. Also add garam masala powder and green coriander leaves.
Serve delicious and hot eggplant peas masala in a bowl. Garnish with green coriander and have it with parantha, chapatti or rice.
If you want to use onion and garlic in the vegetable, add 1 chopped onion and 4-5 garlic cloves when cumin seeds crackle and sauté till they turn pink. Follow rest of the recipe in the same way.