Baingan Bharta (Smoky Mashed Eggplant)

Instructions

1. 1

   Wash and pat dry the eggplant. Prick it with a fork in several places.

2. 2

   Roast the eggplant 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).

3. 3

   Remove the eggplant from the heat and let it cool. Peel off the charred skin and mash the flesh with a fork or potato masher. Set aside.

4. 4

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

5. 5

   Add the chopped onion and sauté until golden brown.

6. 6

   Stir in the ginger-garlic paste and sauté for 1 minute until fragrant.

7. 7

   Add the chopped green chilies and tomatoes. Cook until the tomatoes are soft and oil starts to separate.

8. 8

   Add coriander powder, turmeric powder, and salt. Mix well.

9. 9

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

10. 10

    Turn off the heat and garnish with chopped cilantro.

11. 11

    Serve hot with roti, naan, or rice.