Preparation of Eggplant: Make deep cuts in 2 large eggplants, smear with oil, and roast directly over a flame or in an oven until the skin is charred and the insides are cooked.

Cooling and Peeling: Let the roasted eggplants cool, peel off the charred skin, and mash the flesh with garlic using a fork or masher.

Saute Aromatics: In a wok, heat oil (optional) and add a green chili for flavor. Cook finely chopped onions until translucent.

Tomato Mix: Add finely chopped tomatoes, pureed tomato, red chili powder, and cook for 1 minute. Sprinkle water, cover, and cook for 2-3 minutes to eliminate raw powder smell.

Add Eggplant: Introduce the mashed eggplant and salt. Cook over low flame for 10 minutes, allowing it to simmer.

Cook Until Done: Continue cooking over low flame until the veggies are tender and develop a red color.

Garnish and Serve: Garnish with chopped coriander leaves and remove from heat.