Take Brinjals, make X mark on it at distance and grease oil. Now place the brinjals on burner or on a wire rack to get the direct heat from stove or gas. I do this to get the smoky flavor. Keep turning at regular intervals for even cooking. This will take approximately 8-10 mins.

Once the brinjal are cooked remove in a plate and let it cool. Skin will Peel easily after it completely cooled. Remove the skin and crown and mash it.

Take a pan/kadai, add oil. Once the oil is hot, add cumin seeds and asafoetida (hing).

Now add Onion and garlic in the kadai and cook until the raw smell disappears. Now add tomatoes, cook until it's mushy.

Add mashed brinjals, and mix. Let it cook for 4-5 minutes.

Add turmeric powder, red chilli powder and ginger-green chilli paste. Mix nicely.

Now add salt and garam masala. Let it cook for about 4-5 minutes or until the oil releases.

Turn off the flame and add coriander leaves for garnishing. Serve hot with Bajra Rotla or Pearl Millet roti.