Rinse the eggplant and pat dry. Now make few slits all over the eggplant with a knife. In 3 of those slits, insert a large clove of garlic.

Now brush it with little mustard oil all over. Then Put the eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted. Once roasted (to check if it's done, insert a knife inside the eggplant, it should go easily) use a pair of tongs to remove the eggplant from heat and wrap in an aluminium foil to cool.

Once cooled, remove the skin. Heat oil in a pan on medium heat. Once the oil is hot, add chopped ginger and green chilli. Saute until they start changing colour, around 2 minutes, Then add in the chopped onion and cook for 2-3 minutes until softened. Don’t brown them. Add the chopped tomatoes and mix, Cook the tomatoes for around 5 minutes until very soft. Now add red chilli powder, coriander powder and salt and mix to combine.

Another side roasted eggplant with roasted garlic to a bowl and mash using a fork Set it aside. Then Add the mashed roasted eggplant into the pan and mix well. Cook the bharta for another 5 minutes on medium-low heat, stirring often.