Wash the brinjal thoroughly and pat dry.

Roast it over low flame till done.

Once the roasting is done, keep it covered for 10 minutes.

Peel the skin and remove the stem. Mash the brinjal coarsely.

In a kadai, heat oil and add green chili and onion. Fry till translucent.

Add the ginger garlic paste and cook till the raw smell from it vanishes.

Next add in the tomatoes and stir.

Add the coriander powder, red chili powder, garam masala powder, turmeric powder and salt. Cook covered till the tomatoes turn soft.

Add the mashed brinjal and mix well. Cook till all the masala is incorporated well.

Add the 1 tbsp ghee and simmer for 10 minutes.

Garnish with coriander leaves and serve hot with roti or biryani.