Take a medium-sized brinjal and make 4-5 slits on it.
Stuff in garlic and chilli in slit as per your preference. I filled 4 slits with 1 garlic each and 1 slit with green chili.
Grease the baingan with oil as it helps in peeling off the skin easily post roasting.
Flip the brinjal occasionally for even roasting from all sides.
Roast until brinjal are completely charred and cooked from inside. It will get soft post roasting.
Cool down the roasted baingan completely and peel the skin off.
With the help of the knife, take off the head/crown of brinjal.
Mash the eggplant with the help of a fork and keep it aside.
In a large wok/kadai, heat 3 tbsp oil and saute garlic and ginger for a minute.
Now add chopped green chili.
Add chopped onions and saute them until they become translucent/ pinkish in color.
Now add chopped tomatoes and cook until they get mushy and soft.
Add spices now, add salt as per taste, followed by coriander/ dhaniya powder, kashmiri lal mirch and hing.
Mix everything well and cook for a minute.
Now add mashed roasted brinjal to the masala and give it a good mix.
Using a masher, crush the brinjal if thick lumps are there (optional step/if needed).
Add 1 tsp garam masala and mix for 2-3 minutes.
Add ½ cup of fresh coriander to this and mix well.
Finally, enjoy baingan ka bharta with hot roti/phulka or paranthi.