Roast the eggplant on a gas hob over a naked flame, completely turning it on the side and moving it up and down so you don’t miss any bits. Refer to my recipe notes if you would prefer to do this in the oven or on a BBQ.
Allow this to cool and then charred skin will come off easily.
Roughly mash the aubergine using a fork.
Finely chop one large red onion.
Remove the skin from the garlic cloves, place garlic and green chillies into a mortar pestle and ground into a rough paste.
Heat the saucepan and add oil, when the oil is hot, add asafoetida. Then add the mustard seeds and wait for them to splutter, then add the cumin.
Now add the garlic and green chillies, chopped red onion and cook on low heat until the onions sweat.
Then add the red chilly powder, turmeric and garam masala and stir well, follow it up with the smoked aubergine.
Mix well and cook until done.
Garnish with finely chopped coriander/cilantro.