Wash baingan and dry it with paper towel. Roast it on a stove from all the sides till it is completely charred.
Put it in a bowl and cover the bowl for fifteen minutes. In a meanwhile chop onions, tomatoes, coriander leaves and keep them separately and keep them aside.
Crush ginger, garlic and green chilly in mortar pestle and keep aside. After fifteen minutes peel the outer layer on baingan/ eggplant and smash it with fork.
Now heat the pan at medium heat and add oil. Once oil is hot enough add chopped onions, salt and cook it till onions are light brown.
Saute it after every few minutes so that onions do not burn. Once onions turn light brown add crushed ginger garlic and chilly. Mix well and cook for some time or till raw smell of garlic is gone.
Now add turmeric powder and Kashmiri lal mirch powder. Mix well and add chopped tomatoes. Cover and cook till tomatoes are mushy and leave oil.
Now add coriander powder, chilly powder, and cumin powder mix well and add roasted baingan.
Add coriander leaves and saute baingan in masala till it loses oil. Baingan bharta is ready to serve. Enjoy it with soft chapatis and parathas.