Baingan Bharta

Instructions

1. Roast the eggplants
   Prick the eggplants all over with a fork to prevent them from bursting. Roast them directly over an open flame on your stovetop, turning occasionally, until the skin is charred and the flesh is soft, about 10-12 minutes. Alternatively, roast in an oven at 450°F (230°C) for 30-35 minutes until completely soft.
2. Prepare the eggplant flesh
   Once cool enough to handle, peel off the charred skin. Transfer the flesh to a bowl and mash it with a fork or potato masher until smooth with some texture remaining. Set aside.
3. Prepare the base
   Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them splutter for a few seconds. Add chopped onions and sauté until golden brown, about 5-6 minutes.
4. Add aromatics
   Add green chilies and ginger-garlic paste to the pan. Sauté for 1-2 minutes until the raw smell disappears. Add chopped tomatoes and cook until they soften and oil starts to separate, about 5-7 minutes.
5. Add spices
   Add turmeric powder, red chili powder, and salt. Mix well and cook for another 2 minutes to allow the spices to bloom.
6. Combine with eggplant
   Add the mashed eggplant to the pan and mix well. Cook for 5-7 minutes on medium-low heat, stirring occasionally to prevent sticking.
7. Finish the dish
   Add garam masala and amchur powder (or lemon juice). Mix well and cook for another 2-3 minutes. Taste and adjust seasonings if needed.
8. Garnish and serve
   Turn off the heat and garnish with fresh cilantro. Serve hot with roti, naan, or steamed rice. Baingan Bharta pairs wonderfully with a side of yogurt or raita.