Roast round eggplant on gas stove from all sides. Change sides occasionally.
When roasted remove it in a plate. Let it cool for 10 minutes.
Remove its black skin and then wash it.
Cut it in 4 pieces horizontally and check inside if it is soft and there is no worm. Remove its hard seeds if any.
Wash, peel and chop onion and coriander leaves. Grate tomatoes. Wash green chilli and slit it in centre.
Heat mustard oil. Add cumin seeds and when cumin seeds splutter put finely chopped onions. Fry on low flame till it turn golden brown. Add tomato and mix
Sauté for 2-3 minutes. Now Add roasted eggplant, salt, red chilli powder and coriander seeds powder and green chilli and mix it well. Cover the lid and cook for 5 minutes on low flame. After 5 minutes check if it is done add garam masala and mix and switch off the flame.
Serve hot with chapatti garnished with chopped coriander leaves.
