Baigan Bharta (Smoky Roasted Eggplant Mash)

Wash and dry the eggplant. Make a few slits on its surface and rub a little oil (mustard oil is traditional for flavor) over it. You can insert a few garlic cloves into the slits for extra flavor. Roast the eggplant directly over an open flame (gas burner), in a hot oven (2000C/4000F) for 30-40 minutes, or on a grill until it's completely soft and charred on the outside. Rotate it frequently to ensure even cooking.

Once roasted, immediately transfer the hot eggplant to a bowl and cover it with a lid or plastic wrap for 10-15 minutes. This steaming helps loosen the skin. Once cool enough to handle, peel off the charred skin. Discard the stem.

Roughly mash the roasted eggplant pulp with a fork or potato masher. Be careful to check for any large seeds or tough parts, removing them if found.

Heat mustard oil (or vegetable oil) in a heavy-bottomed pan or kadai over medium heat. Once hot, add cumin seeds and let them splutter.

Add the finely chopped onions and saut until they turn golden brown.

Add ginger-garlic paste and green chilies. Saut for another minute until the raw smell disappears.

Add the chopped or pureed tomatoes and cook until they soften and the oil starts to separate from the mixture (this takes about 5-7 minutes). Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for 1-2 minutes until the spices are fragrant. Add a splash of water if the mixture seems too dry.

Add the mashed eggplant to the pan. Mix everything thoroughly, ensuring the eggplant is well coated with the masala.

Cover the pan and let it simmer on low heat for 8-10 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.

Stir in garam masala. Garnish with fresh chopped coriander leaves. Serve hot.