• Wash and clean the eggplant.
  2 Eggplant/Aubergine
• Apply oil all over.
  1 tablespoon oil
• Then prick it all over with the help of a knife.

For roasting on open flame

• Put the aubergine/eggplant directly on an open flame on medium.
  
• After every 1-2 minute keep turning the eggplant so that it cooks evenly from all the sides.
• Do this until it is well roasted from all the sides.
• Add the cooked eggplant in a bowl and keep it covered.
  

For roasting in microwave/oven

• If using a microwave or oven, let it cook in the microwave (full power) or a preheated oven (at 200 Deg C) for 10-15 minutes until done.
• Once it is done, the eggplant will reduce in size and when you insert a knife you should feel that it is soft from inside and done.
• Remove the cooked eggplant in a big size bowl and cover it.
• Adding the smoky flavor when using Microwave or Oven
• Heat a piece of charcoal.
• Once it is heated all over, add it in a small bowl.
• Pour some oil on it and Immediately close the bowl with eggplant in it.
• Cover it properly so that the smoke should not escape.
• Let it sit for around 15 minutes.
• This will help infuse the charcoal flavor as well as the skin of the eggplant will be easy to remove.
• After 10-15 minutes the skin of the eggplant will sweat.
  
• Discard the water which has oozed out.
• Peel off the skin and discard the top stem.
  
• You would be left with the white flesh.
  
• Mash the eggplant with the help of a fork or a potato masher.
  
• In a heavy bottom pot or a wok add oil.
  2-3 tablespoon Oil
• Once hot, add asafoetida, cumin seeds, green chili and ginger.
  1 teaspoon Cumin seeds, ¼ teaspoon Asafoetida, 3-4 green chilies, ½ inch ginger
  
• Stir-fry this for a few seconds.
• Now add the red chili powder and turmeric powder and mix. Be careful not to burn the chili and turmeric powder.
  1 teaspoon Red chili powder, 1/2 teaspoon Turmeric Powder
  
• Add the mashed Eggplant, salt and mix.
  Salt
  
• Keep mashing, with the help of the back of the spoon.
  
• Add garam masala powder and raw mango powder and mix everything.
  1 teaspoon Garam Masala, 1 teaspoon Raw Mango Powder
  
• Let it cook further for 2-3 minutes.
  
• Switch off, garnish with coriander if required.
• Serve with paratha of your choice.