Baingan Bharta

Char the eggplants

Prick the eggplants all over with a knife and roast them directly over a gas flame or under a hot broiler, turning often, until the skin is blackened and blistered and the flesh is soft.

Peel and mash

Let the eggplants cool slightly, peel off the charred skin under running water, and mash the flesh with a fork.

Temper the cumin

Heat the oil in a pan, add the cumin seeds and let them sizzle.

Fry onions and ginger-garlic

Add the chopped onion and fry until golden, then stir in the ginger-garlic paste and green chilli.

Cook the tomatoes

Add the chopped tomatoes, turmeric, chilli powder and coriander powder, and cook until the tomatoes break down and the oil separates.

Add the mashed eggplant

Stir in the mashed eggplant and salt, and cook, stirring often, until everything comes together into a thick, smoky mash.

Finish and serve

Sprinkle with garam masala and coriander leaves, and serve hot with roti.