Baingan Bharta

Wash the eggplants. Prick them a few times with a fork, coat lightly with a little oil and roast directly on gas flame turning occasionally until the skin chars and eggplants become soft inside (or you can roast in oven or grill). Let them cool. Then peel off the charred skin and roughly mash the soft flesh with a fork or spoon. Keep aside.

Heat oil in a kadai. Add cumin seeds and let them crackle. Then add chopped onion and sauté until soft and translucent.

Add ginger-garlic paste and green chilli (if using). Stir for 30–60 seconds until the raw smell goes away.

Add chopped tomato, turmeric powder, red chilli powder and coriander powder. Cook until tomato becomes soft and oil begins to separate.

Now add the mashed eggplant. Mix well so the masala coats the eggplant evenly. Add salt to taste. Cook on low heat for 5–7 minutes, stirring occasionally.

Finally, stir in chopped coriander leaves. Taste and adjust salt or spices if needed. Serve hot with whole-wheat roti, rice or paratha.