Nicely burn brinjal over direct flame.
:- Cutting it to 4 pieces and burning in grill will also be easier. Turnover & cook till evenly soft all over.
Peel off the burnt skin.
Mash well the softened brinjal (can remove seeds now v if the brinjal had seeds) and keep to cool.
:- It will be one big lump!
Heat oil in a pan or a kadai.
Add mustard seeds and cumin seeds and allow it to splutter.
Add onions, ginger-garlic paste, green chillies and asafoetida and stir fry till its all almost cooked.
Add tomato, masala, chilly powder, turmeric, salt, etc and stir fry for 2-3 mins.
Add mashed brinjals, stir well and add 1/4 cup of water.
Stir, cook covered till oil seperates and the curry is golden brown colour.
Add lemon juice and stir well.
Pour into serving bowl, garnish with chopped coriander.
:- Serve hot with hot parathas.
:- Making time: 20 - 25 minutes