Apply oil on the skin of the egg plant and roast it on a medium/low gas flame. Alternately you can roast the egg plant on a charcoal which gives a nice smokey flavor.

After roasting, cool the roasted egg plant for about 10-15 min and mash it till you get a nice soft rubbery texture. Note: Take care not to mash it in to a pulp

In a kadai, heat 2-3 tablespoon of oil. Add cumin seeds, mustard seeds till the mustard seed start to splutter. Add Garlic and Onion and fry till the garlic and onion turn golden brown.

Add finely chopped tomatoes and green chillies, coriander powder and turmeric powder and fry till the oil separates from the heated masala. Add salt to taste

To this add the mashed egg plant and fry it for 4-5 minutes under medium flame till the egg plant absorbs all the flavors.

Garnish with fresh finely chopped coriander leaves and Tomato cut in to 4 quarter sizes.

Serve with Roti/Parantha