firstly, take a large eggplant and grease with a tsp of oil.

furthermore, place on the stove and roast on low flame. keep turning in between.

roast till brinjal shrinks releasing some water and skin has turned completely black. it will take about 20 minutes.

allow to cool completely.

slowly peel the skin of eggplant.

also, cut the stem of brinjal.

furthermore, mash the brinjal with a potato masher.

firstly, in a large kadai, heat almost 3 tbsp of oil and splutter cumin seeds.

in addition add garlic paste and chopped green chilli. and saute till the raw smell of garlic disappears.

now add finely chopped onions and continue to saute till they change colour.

furthermore, add chopped tomatoes and saute till they start releasing oil from sides.

in addition, add red chilli powder and salt to taste. then give a quick mix.

then add mashed eggplant and give a nice mix. also cook for 3-4 minutes on low flame.

finally garnish with few coriander leaves.

serve baingan bhartha with roti, garlic naan or rumali roti.