Wash the brinjals and cut in half. Remove any big seeds with a spoon and sprinkle with salt to remove the bitter flavor. Leave this for 15-20 mins and then rinse off thoroughly.

Preheat oven at 200C for 10mins.

Place cut side down on baking sheet and roast in the oven at 200C till the brinjal begins to collapse. This should take roughly 15-20 mins. Once the brinjal is completely cooked allow to cool. Now peel the skin and separate the flesh.

Place the flesh in a bowl for 10 mins, if any water is present taste to see if it's bitter. Drain the water if its bitter.

While you cook the brinjal in the oven prepare the masala. Heat oil in a pan. Add onions and saute until golden brown. Then add ginger garlic paste and green chillies. Saute till raw smell disappears.

Add turmeric powder, chilli powder, coriander powder and cumin powder. Roast for 2 mins before adding the chopped tomatoes. Once the tomatoes have softened add ghee. Allow the oil to separate.

Add the brinjal mash and cook on low to medium heat for 5 mins. Add salt to taste. Mix well.

Garnish with coriander leaves or garlic chives. Serve hot.