Classic Spicy Baingan Ka Bharta

Instructions

1. 1

   Wash and pat dry the eggplant. Prick it all over with a fork and roast it directly over an open flame or under a broiler, turning occasionally, until the skin is charred and the flesh is soft (about 10-15 minutes).

2. 2

   Allow the roasted eggplant to cool, then peel off the charred skin. Mash the flesh thoroughly and set aside.

3. 3

   Heat the vegetable oil in a large pan over medium heat. Add cumin seeds and let them splutter for a few seconds.

4. 4

   Add the chopped onion and sauté until golden brown.

5. 5

   Stir in the ginger garlic paste and green chilies. Cook for 1-2 minutes until fragrant.

6. 6

   Add the chopped tomatoes, red chili powder, turmeric powder, and salt. Cook until the tomatoes are soft and the oil begins to separate from the masala (about 5-7 minutes).

7. 7

   Add the mashed eggplant to the pan. Mix well and cook for 5-7 minutes, stirring occasionally, until everything is well combined and heated through.

8. 8

   Sprinkle garam masala and mix well. Cook for another 2 minutes.

9. 9

   Turn off the heat and garnish with chopped cilantro.

10. 10

    Serve hot with roti, naan, or steamed rice.