Scotch the greased brinjal over the flame till the pulp is softened.
Keep turning constantly.
Scrape off all the burnt skin with a knife.
Mash the brinjal into pulp.
Now heat 2 tbsp ghee and add 1/2 tsp cumin seeds and coriander powder.
Then add the onions and fry till they are golden brown in colour.
Put in the tomatoes and chillies and stir till well blended.
Add the mashed brinjal and salt and green coriander.
Cook for a few minutes.
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