First, wash a large eggplant well and dry it with a kitchen towel. Leave the stem on, and then cut slits into the eggplant, making two cuts lengthwise and two cuts across, as shown in the picture.

Rub a little mustard oil all over the eggplant's skin.

Next, tuck 3-4 garlic cloves into the slits and roast the eggplant directly over a medium flame.

After 2-3 minutes, turn the eggplant to roast another side.

Continue turning it every few minutes to roast it evenly on all sides. This should take about 10 minutes over medium heat.

When it seems ready, turn off the flame and check if it's done by poking it with a knife in a few places. Remove the roasted garlic cloves.

Have a bowl of cold water ready and plunge the roasted eggplant into the water for a minute or two to cool it down completely.

Take the eggplant out of the water and peel off the skin.

Finally, place the eggplant flesh on a plate and mash it with your hand or a potato masher. I like using my hand for this part.

First, mash the roasted garlic with the remaining garlic cloves to create a smooth paste.

Next, heat oil in a pan over medium heat. Add the chopped onions and cook until they turn a light golden brown.

Now, add the chopped tomatoes, bell peppers, green peas, and garlic paste all at once. Cook this mixture for about 4-5 minutes, stirring continuously until everything is well combined.

Stir in the salt, red chili powder, and chopped green chilies, ensuring they are evenly distributed.

Add the mashed eggplant to the spiced mixture. Reduce the heat to low and cook for another 2-3 minutes, until everything is fully incorporated and the mixture starts to pull away from the sides of the pan.

Finally, stir in the chopped coriander leaves and remove the pan from the heat.

Serve this Matar wale Baingan ka Bharta hot with Roti or Paratha.