Wash brinjals and prick with fork or knife form 4 to 5 places

Dry roast brinjals on flame till soft and cooked from all sides

Keep turning brinjals in between to cook evenly from all sides

Let it cool and remove outer roasted peels of brinjals and take out all pulp

Heat oil in a pan and crackle rai and add all spices

Now add finely chopped onion and garlic... Sauté till golden brown

Now add chopped Tomato and saute till soft and almost mashed

Add salt and mashed brinjal pulp

Mix well and cook covered for some time and it's ready to serve

Garnish with chopped coriander and serve hot