Here is a tip to get a real smoky flavour for a recipe that conventionally requires use of clay oven or Tandoor.  Heat up a small (thoroughly washed) piece of charcoal until it becomes red hot. Put this smoking hot piece of charcoal in a pan or on a steel plate and pour a few drops of cooking oil on it. When the smoke starts to emanate, put the main ingredient like roasted/baked eggplant (for baigun bharta/aubergine mash) or chicken tikka on the same dish as smoking charcoal and cover it for 2-3 minutes for the smoke flavour to infuse. Discard the charcoal when flavour is infused.