To begin the bharta first we need to grease the brinjal with a little oil, make slits all over the surface at equal intervals and insert the garlic in slits and roast over a flame for about 10-12 minutes. Place the brinjal on flame with continuous monitoring and turning the brinjal using tongs while it is roasting. When you notice the brinjal's skin begins to char and the inside begins to tender. (testing - insert a knife you feel the inside is soft and not hard. If hard, continue to roast).

Allow the brinjal to cool a bit after roasting. Once the roasted brinjals are warn peel the charred skin and discard it. Coarsely mash the pulp using a fork or mince finely using a knife.

Now chop the onion, tomato, garlic, green chilli, fresh cilantro and keep aside.

Take a bowl add roasted and mashed brinjal, chopped onion, tomato, green chilli and mix well. Now, sprinkle red chilli powder, turmeric powder and don't mix now. Meantime, heat oil in a tadka pan when it's hot add hing and chopped garlic fry till it's brown and switch off the flame.

Now take a spoon and drizzle this oil on red chilli, garam masala and turmeric powder, so that it is cooked too and mix it well. Add salt and some freshly chopped cilantro leaves.

Heat a small piece of charcoal on flame till it becomes hot and red. Place the red hot charcoal in a small bowl or can directly place it on ready bharta. Add a few drops of oil or ghee on the charcoal. The charcoal would begin to smoke. As smoke begins to release cover the bowl tightly with a large plate or any tight lid. Allow to get infused the charcoal smoke for atleast 2 minutes. Then open and discard the charcoal and mix it well and garnish with remaining cilantro leaves.

Serve this delicious smoky baingan bharta with roti / phulkas and dal rice to make a satisfactory meal.