Let's begin by roasting our eggplant first.

Using a fork or a knife poke holes in eggplant to release steam.

Grease the eggplant before roasting, this way it will be easy to remove the skin.

Eggplant is ready.

Wrap it in an aluminium foil

Squeeze it tight to seal all its ends.

Roast it over the gas burner.

Using a tong keep on turning it. Don't squeeze it too hard or else all the juice will run down and mess up your gas burner.

Keep roasting for 20 minutes.

Allow it to cool down and then unwrap it.

Peel of the skin and remove the pulp.

Using a fork mash the pulp and raw bharta is ready.

Assemble: all the ingredients.

And the spices.

Heat oil in a pan. Add cumin seeds, onions, chopped green chilies and saute till the onions are translucent.

Add tomatoes and mix it well.

Add in all the spices one by one.

Mix and cook for 2-3 minutes, until tomatoes are tender.

Add mashed eggplants and using a masher, give it a final mash so that no lumps remain.

Keep sauteing for 1-2 minutes till the oil starts to ooze out from the sides.

Mix in garam masala..

Chopped cilantro leaves and adjust the seasonings.

Enjoy it hot with warm rotis.