Pierce 8-10 garlic cloves into the brinjal. Apply a little oil on the brinjal and roast directly on flame till the skin becomes charred and starts peeling off. Set aside to cool.
Heat ghee in a non stick pan. Add onion seeds and cumin seeds and sauté till fragrant.
Finely chop ginger and the remaining garlic cloves, add to the pan and sauté till garlic turns slightly golden.
Add onions, tomatoes and green chillies and sauté for 2-3 minutes.
Peel and mash the brinjal and keep aside.
Add coriander powder, dried mango powder, garam masala powder, red chilli powder, chaat masala and salt to the pan and sauté for a minute.
Add the soya granules and brinjal and mix well. Add lemon juice, coriander leaves and mix well.
Transfer into a serving plate and serve hot.