First of all, wash and pat dry the baingan / eggplant or aubergine. Now keep them for roasting on an open flame. You can roast baingan in an oven too. Keep them turning after every 3-4 minutes on the flame, so that its evenly cooked from all sides. Similarly roast all the aubergines till they are completely cooked and tender. Switch off the flame and keep them for cooling down.
Once cooled, Peel the skin from the roasted eggplants and mash them properly.
Now take a Pan/ karahi and heat oil in it. Then add asafoetida and cumin seeds. Once they crackle, add chopped onions and garlic. Saute till its translucent. Now add grated ginger and chopped green chilies and saute again for a minute. Finally add in the chopped tomatoes and saute the tomatoes till the oil starts oozing.
Add all the spices and mix well. Then add the roasted mashed baingan. Mix them well with the onion-tomato masala mixture.
Now Roast this mixture for at least 10 minutes. The longer you will roast (thoroughly roasting is what you want to be doing, without burning), the tastier would be your bharta. After 10 -12 minutes, switch off the flame.
Garnish with coriander leaves and ginger julienne and serve Baingan bharta with phulka / Indian bread.