Rinse the egg plant pat dry. Brush it with little oil all over. Then make few slits all over the eggplant with a knife.

Put the eggplant directly on heat and Roast turning often for around 10 -12 minutes until completely roasted.

Once cooled remove the skin. Transfer the rosted eggplant to a bowl and mash using a fork or a potato masher. Set it aside.

Heat oil in a pan on a medium flame. Once the Heat oil add cumin seeds and chopped onion. Cook for 2-3 minutes until soften. Don't brown them.

Add the tomato paste cook for 3-4 minutes until oil leaves the masala. Add turmeric powder, coriander powder, ginger paste, chopped green chillies.

Add the mashed rost eggplant in to the pan. Cook the bharta for author 5 minutes on medium flame. Stirring often.

Stir in the chopped coriander leaves and garam masala.

Serve with hot chapati.