Rinse the baingan in water. Pat dry with a kitchen napkin.
Apply some oil all over and embed some garlic cloves inside the baingan and keep it for roasting on an open flame with the help of a tong to get the smoky flavor of the baingan
Keep the baingan turning every 2 to 3 minutes on the flame, so that its evenly cooked.
Roast the baingan till its completely cooked and tender.
check with a knife. The knife should slid easily in baingan.
Remove the baingan and immerse in a bowl of water till it cools down.
Peel the skin from the roasted baingan And mash it.
In a kadai or pan, heat oil. Then add finely chopped onions and garlic. Sauté the onions till translucent.
Add chopped green chilies and saute for a minute.
Add the chopped tomatoes and sauté till the oil starts separating from the mixture.
Now add the red chilli powder, coriander powder, garam masala and mix well.
Add the mashed and cooked baingan and mix very well with the onion-tomato masala mixture.
Season with salt. Finally stir in the coriander leaves with the baingan bharta or garnish it with them.
Now for the smokey flavor - Place the red hot charcoal in the small plate and keep it over the bharta.
Add a few drops of oil on the charcoal. The charcoal would begin to smoke.
Immediately cover the bharta with a big plate so the smoke is not able to escape and infuses with the bharta.
Its ready to Serve with phulkas, rotis or chapatis, plain rice or jeera rice.
