Wash whole Baingan /Eggplant , pat it dry with kitchen napkin.
Slit and check for worms, if any. Now insert 4-5 garlic cloves into egg plant. Grease whole eggplant with 1 teaspoon of oil.
Keep it over a fire , rotate and roast it on all sides until skin is completely charred.
Once cooled, peel the skin and mash eggplant along with garlic cloves with a fork and set it aside.
In a Kadai /deep pot, heat 2 tablespoon of oil. Add chopped garlic, ginger, green chillies and onions. sauté until onions turns translucent.
Add red chilli powder, coriander powder and mix well .
For this add chopped tomato, ½ teaspoon salt and cook until tomatoes are completely mushy and oil rises to the surface.
Now add mashed egg plant and mix well.
Adjust salt and add fresh coriander leaves.
Mix well and serve with roti or paratha