Wash the brinjals and pierce them all over with a fork. Now put them on a baking tray lined with baking paper and put them to roast in a preheated @ 180 C for 30 minutes and then put the setting to grill and grill them for 15 minutes at 200 C.
OR you can roast the pierced brinjals on the open flame as shown turning in between.
Remove the roasted brinjal in plate and let it cool.
Remove the skin.
Chop the peeled roasted brinjal into small pieces running the knife criss cross on it. Keep aside.
Heat oil in a pan. Add mustard seed and when they crackle add cumin seeds and let they crackle. Add asafoetida. Mix well.
Add the chopped onions and spring onions white to it. Mix and saute on medium heat.
Saute till the onions turn translucent. Add ginger garlic paste and saute for a minute on medium heat.
Add the chopped tomatoes. Mix well and cook on medium heat till the tomatoes soften.
After the tomatoes are nicely soften, add spices - turmeric powder, coriander cumin seed powder, red chili powder and sugar.
Mix well till the spices are nicely mixed and absorbed.
Add spring onions green (leave some for garnishing). Mix well till spring onions soften.
Add the chopped roasted eggplant.
Mix well and add salt as per taste.
Mix well and cook for couple of minutes.
Add chopped coriander and mix well.
The Baigan Bharta / Ringan Nu Bhartu / Audo / Vangi Cha Bharit / Roasted Eggplant Stir Fry is ready to serve.
Remove in a serving bowl and garnish with coriander and spring onion green and serve hot.
Serve hot with dhana lahsan jowar rotla (coriander garlic sorghum flat bread), jaggery and simple moong dal for a complete regular meal.