Roasted the brinjals over a direct flame till the skin is charred and cooked well. Alternatively, you can roast it in a preheated oven.
Remove from fire and let it cool completely. Peel off the skin and mash the eggplant and keep aside.
Heat oil in a pan and add the cumin seeds and let it crackle. Add in the green chillies, ginger and garlic. Cook for a while and then add in the chopped onions.
Cook on a medium flame till it becomes slightly golden in colour. Next, add in the coriander powder, turmeric powder, and the red chilly powder and salt Mix well.
Add in the chopped tomatoes and cook till it becomes soft and mushy. If required add about 1/4 cup of water to make it into a mushy consistency.
Add in the mashed brinjal, mix, and close with a lid and cook for 3 -4 minutes on a medium flame.
Add in the garam masala mix and cook for another 2- 3 minutes on a medium flame.
Add the coriander leaves mix well .
Garnish with coriander leaves and green chilly and serve with rotis or phulkas.
