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In a wide bottomed and lidded pan, heat the oil over a medium heat.
Once hot, add the cumin seeds, stir for 30 seconds, then add the chopped onion.
Cook the onions for around 10 minutes, until soft and translucent, but not brown then add the garlic and stir fry for a couple of minutes.
Add the chopped tomatoes and tomato puree and cover with a lid. Leave to cook for 5 minutes.
Add the chilli powder, sugar, salt and turmeric.
Now add the aubergines, coating the pieces with the masala and pop the lid on the pan and allow the aubergine to cook through for around 10 minutes.
When they’re cooked, add the peas and cook for a couple of minutes and take it off the heat.
Cover the pan and leave to rest for around 10 minutes to allow all the flavours to mingle.
Serve with fresh and hot chapattis.