Spicy Baingan Bharta

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Roast them in the oven for about 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.

2. 2

   Remove the eggplants from the oven and let them cool. Once cooled, peel off the charred skin and mash the flesh in a bowl. Set aside.

3. 3

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

4. 4

   Add the chopped onion and sauté until it turns golden brown.

5. 5

   Add the ginger garlic paste and sauté for another 2-3 minutes until the raw smell disappears.

6. 6

   Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

7. 7

   Add the turmeric powder, red chili powder, and garam masala. Mix well and cook for another 2 minutes.

8. 8

   Add the mashed eggplant to the pan and mix everything together. Cook for another 5-7 minutes, stirring occasionally.

9. 9

   Season with salt to taste and cook for another 2 minutes.

10. 10

    Serve hot with roti, naan, or rice.