Rinse the baingan (brinjal/ aubergine/ eggplant) thoroughly and pat dry it with a napkin or kitchen towel. Prick it at 5-6 places with knife so we could insert garlic pods into them (if using).
Roast the baingan on open flames for about 15-18 minutes (* See Notes if you are roasting them in oven), turning frequently, every 2-3 minutes to ensure even cooking from all sides. Insert the garlic pods half way through so they also get roasted for about 7-8 minutes at least.
Add in mashed aubergine along with salt as per taste. Mix everything well and cook covered for 7-8 minutes at low flame. Keep stirring in between. At the end, if there is some water in the pan, turn the flame to medium and let it evaporates till the sabzi is nicely roasted with no water running.
Finally, add garam masala and Amchur powder, mix well and switch off. Garnish with freshly chopped coriander leaves and serve with hot crispy paratha, roti or rice.
Pick the brinjal without seeds, the lighter one with a smooth shiny skin. And not the one with lines or patterns on the skin for bharta.
Roast for 30-45 min in Oven at 180 degrees. Turn every 15 minutes to ensure even cooking.
If boiling- chop brinjals roughly, then throw in the pressure cooker with 2-3 tbsp of water and some salt for 2 whistles. Peel the skin off after its cooled off, and use as per instructions.