Roast the brinjal on direct flame till it gets cooked and the skin gets charred. Heat oil in a non stick pan. Add onions, ginger and minced mutton and saute till the moisture evaporates.
Add salt and mix. Peel off the skin of roasted brinjal and roughly chop. Put it in a chopper with coriander and mint leaves and chop finely.
Cover the mince and let it cook. Add green chillies, red chilli powder, coriander-cumin powder and mix well. Add roasted brinjal mixture and mix well.
Add tomatoes and tomato puree. Adjust salt and mix well. Cover and cook for 15-20 minutes, stirring occasionally.
Serve hot with chapatti.