Roast brinjals on a gas cooktop by just placing them straight on the burner and keeping the flame on low setting.
Keep turning and cooking till all the skin on the brinjal is charred and the inner flesh looks really soft.
Once the it is roasted, allow to cool fully and then peel off and discard the charred skin.
Once cool, coarsely mash and keep aside for later use.
Now set up a pan on medium heat and add the cooking oil.
When hot, add the cumin seeds and cook till the spluttering stops.
Add the onions and fry till soft and translucent.
Add the garlic and the ginger and fry for 1 minute.
Add the tomato and all the powdered spices, including the garam masala.
Stir well and cook for 3-5 minutes, stirring often to prevent the spice mix from sticking to the pan.
Sprinkle a little water if needed.Now add the mashed brinjal and mix well.
Add the chopped fresh coriander and stir.Cook another minute and turn off the heat.
Serve hot with Chapatis.
