Wash and pat dry the brinjal. Smear a few drops of oil in this and evenly rub on it.
Slit the brinjal and insert the garlic cloves inside.
The roasted garlic gives a nice smoky flavour to the baingan bhartha.
Roast this well on all sides.
Once it comes to room temperature, take out the skin.
Cut the top portion.
Mash this well using a fork.
In a pan add 1 tbsp of oil and add the cumin seeds and finely chopped green chilis.
Cook for a minute and add finely chopped onions.
Reserve 1 tsp of onions to garnish in the last.
Cook till the onions become translucent.
Now add the ginger garlic paste and cook till the raw smell goes off.
Now add the finely chopped tomatoes.
Cook for a minute.
Now add turmeric powder, red chili powder, coriander powder, and garam masala.
Cook for a minute and add ½ cup of water.
Mix well and cover and cook for 3 minutes.
Now open it and add the mashed brinjals.
Combine well. Add ¼ cup of water.
Cook for a minute and switch off the flame.
Add finely chopped coriander leaves.
Add 1 tsp finely chopped onions on the top and serve this with roti | naan.