Wash the eggplants and pat them dry.

Brush them with oil on all sides.

Place the eggplants on a wire mesh and roast them on high heat for 8-10 minutes. Keep turning the eggplants with a tong till they are evenly roasted.

To check if the eggplants are done, insert a knife in them. The knife should smoothly slide in without any force.

Transfer the eggplants to a bowl of water and let them cool for 5 minutes.

Once cooled, remove the charred skin of the eggplants by gently pulling the skin with your hands.

Once cooled, remove the charred skin of the eggplants by gently pulling the skin with your hands.

Heat oil in a pan on medium heat. Add sliced onions and green chillies.

Sauté the onions for about 3 minutes till they are translucent and slightly brown on the edges.

Add the chopped tomatoes to the pan and cook for 3-4 minutes till they are soft. Stir the mixture occasionally.

Add 1 tbsp of water to the pan.

Now add red chilli powder, Kashmiri red chilli powder, coriander powder and salt and mix nicely for another minute till oil separates from the mixture and leaves the sides of the pan.

Add the mashed eggplant and stir. Reduce the flame, cover the pan and cook for 5-8 minutes. Stir occasionally at frequent intervals to avoid the eggplant mixture sticking to the bottom of the pan.

Add garam masala, chopped coriander leaves and 1 tbsp of ghee. Mix well and cover the pan.

Turn off the heat and let it rest for a few minutes.

Serve hot with roti or paratha.