Wash the Baingan and make a few slits in it using a knife.
Insert garlic cloves in the slits.
Keep the Baingan on the direct flame and roast from all the sides till the skin is blackened and the Baingan is soft from inside.
Remove from heat and let cool.
Remove the burnt skin of the Baingan and mash the pulp using using your fingers.
Heat oil in a pan.
Add onion and green chilli and fry till translucent.
Add ginger and fry for a minute.
Now add tomatoes and cook for a few minutes.
Add coriander powder, turmeric powder, red chilli powder, garam masala powder,salt and amchoor powder and fry for a minute.
Add peas and Baingan mash and mix well.
Cook on high heat for a minute or two.
Garnish with fresh coriander.
Serve hot with Dal Rice or Parantha.
Use plump large sized eggplant to make the bharta. Make sure they are the variety with less seeds.Roasting the eggplant over direct flame gives the best flavour to this dish.However, if you do not have access to direct flame, you can roast the eggplant in oven too.You can also boil the eggplant to make the bharta but trust me, the taste will be only mediocre.To check if eggplant is cooked from inside, insert a knife in it. If the knife passes through easily, it means it is done.Mustard oil gives a lovely pungent flavour to this dish, however you can cook it in any other oil too.Adding peas in your bharta is totally optional. You can always skip adding them.You can make a mix of potato and eggplant bharta too. This aloo baingan bharta tastes equally delicious.Roast the potatoes along with baingan to make this bharta.Roasting a few garlic along with eggplant gives it a nice depth of flavour. I make a few slits in the eggplant and insert garlic cloves in these slits.This way, they get roasted along with the eggplant.You can add fresh chopped methi or even kasuri methi in Baingan Bharta if you wish to.