Coat the eggplants with a little oil and roast them directly on the flame until completely charred from all sides. The key is to blacken all sides on the surface and keep rotating the brinjal for even cooking. This will take about 6-7 minutes, poke the brinjal with knife or fork to check if it is done.
Once the brinjals are done, dip them in a deep bowl filled with water. Leave for 5-10 minutes and then peel off all the blackened skin. Dipping in water makes them easier to peel.
Mash the flesh using a potato masher, discard the stem, and keep the mashed flesh aside till needed.
In a heavy bottom pan, heat the ghee and add jeera seeds. When they turn brown, add onions and fry till translucent.
Add the tomatoes at this stage and cook on low flame, till they are fully cooked. Add salt and chilli powder and mix well. Add the mashed brinjal to it and roast for another 5 minutes. At this stage, add the peas if using. Mix, turn off the gas and cover the pan. Let it stand for 5-10 minutes before serving.
Serve with dal, phulka and green salad.