To make Bhaingan Bharva, rinse the brinjals and make a slit at the bottom of the brinjal vertically towards the stem, making sure not to slice the brinjal in the half. We want the brinjals to be a single piece but slit three fourth way through.

In a small bowl combine a teaspoon of coriander powder, cumin powder, chilli powder, garam masala and asafoetida together. Mix nicely. Now fill the slit brinjals with the filling mixture and keep aside while you heat the oil. Heat oil at medium high heat in a sauté pan; add the mustard seeds and curry leaves. Allow them to crackle. 

Heat oil over medium-high heat in a pan. Add the mustard seeds and curry leaves. Allow them to crackle. 

Gradually arrange the spice stuffed brinjals in the pan and stir gently to toss brinjals in the oil. Sprinkle the remaining spices and salt over the brinjals. Stir to combine.

Sprinkle around 3 tablespoons of water on top of the brinjals. Turn the heat to low and simmer for 15 minutes, stirring occasionally until the brinjals are cooked and roasted on all sides.

Turn off heat and transfer the roasted brinjals to a serving platter. Garnish with freshly chopped coriander leaves.

Serve Bharva Baingan with Phulkas/ Roti's or Tawa Paratha, Gujarati Dal or Gujarati Kadhi, Keri ka Ras and Papad for wholesome weeknight meal.