Wash, remove the stalk of the aubergine by cutting that part. Pat dry with a clean kitchen towel, apply oil all over the brinjal/ baingan and cook it over medium to low direct flame. I used my paniyaram turner metal stick for this to hold it. Turn it often for even cooking. Make sure the heat is moderate so that it is cooked from inside. The inserted stick will turn loose indicating the brinjal is cooked through. Cool down and peel off the skin. It comes out very easily if its cooked properly and evenly.

Once peeled, give it a quick wash to eliminate the skin. Mash it/ tear it roughly and grind it in a mixer. Smooth or rough its up to you, but I did smoothly.

Heat a kadai with oil and temper with jeera. Add finely chopped onion, fry till transparent. Add ginger garlic paste and fry for a minute.

Add finely chopped tomatoes, salt, ½ teaspoon of garam masala, red chilli powder and turmeric. Fry till everything becomes mushy.

Add the ground aubergine and ¾ cup to 1 cup water and mix well. Let it boil in low flame for 5 minutes. Stir in between for even cooking.

Lastly heat 2 teaspoon of oil, switch off the flame, add garam masala immediately and stir it. Pour it to the gravy and mix well. Add coriander leaves lastly and mix well.