You will need –
3 to 4 big brinjals of the bhurta variety, one large onion, 2 green chillies, 1 tblsp. chopped coriander leaves, 3 tblsp. oil, 1/2 tsp. mustard seeds, 1/4 tsp. asafoetida, 1/2 tsp. turmeric, 1 tsp. chilli powder, salt.
Pierce the brinjals in two or three places each, near the stem (do not remove the stem) through and through with a sharp pointed thin rod (like the thin end of an iron spatula); Rub oil all over the brinjal and put a few drops in the holes. Roast directly over the flame till done on all sides. Remove, pour cold water over the roasted brinjal and keep aside. When all the brinjals are done, peel and mash them. Chop the onion and chillies finely. Heat oil in a pan, put in the mustard and asafoetida, and then add the onion and chillies. Fry till the onion starts changing colour. Add the turmeric, fry, and then add the mashed brinjals, salt and chilli powder. Mix well and fry a little longer. Remove and garnish with coriander.