I make Olo by roasting eggplant in oven.
1 Bunch (about 4) Spring Onions
1/4th Cup Frozen Green Peas (Optional)
Salt to Taste
1 Teaspoon Garam Masala ( I use Rajwadi Garam Masala)
1 Colve Garlic, Finely Chopped
2 Teaspoon Red Chilli Powder
1-1/2 Teaspoon Dhaniya Jeera Power (Coriander Cummin Powder)
1-1/2 Teaspoon oil
A Pinch Asafoteda
Coriander leaves (Cilantro) to Garnish
Pre heat oven at 375 degrees. Wash the eggplant and pat it dry. Make 2 small vertical slits on opposite sides of the eggplant and place it on an oven safe tray. Let it cook at 375 degrees for about 20 minutes and then flip sides. Let it cook for 30 more minutes. Check by inserting a knife in the eggplant. If the center feels firm, then let it cook untill done. Once done, take it out of the oven and let it cool.
In the mean time, chop the spring onions with its leaves. Heat oil in a kadai. Once hot, lower the flame and add asafoteda and cover with a lid for a few seconds. Now add the spring onion greens and whites, garlic and some salt and let it cook at medium heat. Keep stirring occasionally.
While the onion is cooking, peel the skin off of the eggplant and mash it.
Once the onion is cooked, add red chilli powder, dhaniya jeera powder, garam masala and frozen peas. Stir and cook it for five minutes. Now add the mashed eggplant add some water if needed, and cook untill the peas are done. (about 10 more minutes).