Baingan Bharta

Instructions

1. Roast the eggplant directly over an open flame or in an oven until the skin is charred and the flesh is soft. Allow it to cool, then peel the skin and mash the flesh.
2. Heat oil in a pan, add cumin seeds, and let them splutter.
3. Add the chopped onions and sauté until they turn golden brown.
4. Stir in the grated ginger, green chili, and chopped tomatoes. Cook until the tomatoes are soft.
5. Add coriander powder, turmeric powder, and salt. Mix well.
6. Incorporate the mashed eggplant into the mixture and cook for another 5 minutes, stirring occasionally.
7. Garnish with chopped coriander leaves and serve hot with roti or rice.

Tips

• Adjust the spice level by adding more or fewer green chilies.
• For a smoky flavor, you can use a charcoal piece to infuse smoke into the dish.