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Preheat the oven to 180°C/gas mark 4
Chop up the aubergine and roast it in the oven or in a tandoor until completely soft
Heat the oil in a saucepan, add the onion seeds and sauté until they crackle. Add the ginger and green chilli and sauté over a medium heat until the ginger is golden
Add the onions and cook for 15 minutes, or until soft. Add the chopped tomatoes and stir in the powdered spices
Mix through the aubergine and peas and heat through. Taste, adjust the seasoning as needed and serve with a garnish of coriander cress