firstly, take large-sized brinjal and make 4 slits.

stuff in 3 garlic and 1 chilli in each slit.

grease the baingan with oil as it helps to peel off the skin easily once roasting.

start roasting on gas stove flipping occasionally.

roast until brinjal turns dark and cooked completely from inside.

cool the baingan completely and start to peel the skin off.

take off the head of brinjal and check if the brinjal is cooked completely from inside.

mash the eggplant with the help of a fork. keep aside.

in a large kadai heat 2 tbsp oil and saute 1 tsp cumin, 1 dried red chilli, 1 inch ginger and 2 clove garlic.

saute 1 onion until it shrinks slightly.

further add ½ tsp chilli powder, 1 tsp coriander powder and saute till spices turn aromatic.

add in 1 tomato and saute until tomatoes turn soft and mushy.

now add in roasted and mashed brinjal along with 1 tsp salt.

mix and mash for 5 minutes or until flavours are well combined.

add ½ tsp garam masala and 2 tbsp coriander. mix well.

finally, enjoy baingan ka bartha with hot phulka or rice.