Singe the baingans rotating over a direct flame or under a grill till a light brown (approx. for 10 minutes). This gives it a smoky flavor.

Prick at few places all around and cook covered at high for 10 minutes.

When cool enough to handle peel off the skin, mash the flesh and keep aside.
Place oil and cumin in a dish and cook covered at high for 2 minutes.

Mix in 1 cup of the onions and cook covered at high for 8-10 minutes, turning once, till brown.

Add the green chillies and the remaining onions with a cup of water.

Cover and cook at high for 5 minutes, till excess liquid dries up and the onions get tender. Mix in the chilli powder, salt, tomatoes and pureed tomatoes.

Cook covered at HI for 15 minutes, till the extra moisture dries up.

Add the baingan, mix well and cook covered at HI for 5 minutes.

Mix in the garam masala and cook covered at HI for 2 minutes and serve garnished with coriander leaves.