Baingan Bharta Roasted Eggplant Curry

Roast Eggplant: Place the whole eggplant over an open flame or under a broiler until the skin is charred and the flesh is cooked. Allow it to cool, then peel off the charred skin and mash the flesh with a fork. Alternatively, you can bake the eggplant in the oven at 400°F (200°C) for about 45-50 minutes until tender.

Sauté Aromatics: In a pan, heat oil over medium heat. Add cumin seeds and let them splutter.

Add Onion and Chilies: Add chopped onions and green chilies. Sauté until the onions become translucent.

Add Ginger and Garlic: Add ginger paste and garlic paste. Sauté for a minute until the raw smell disappears.

Add Tomatoes and Spices: Add chopped tomatoes to the pan. Cook until the tomatoes soften and the mixture comes together.

Stir in turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to coat the onions and tomatoes with the spices.

Add Roasted Eggplant: Add the mashed roasted eggplant to the pan. Mix well with the onion and spice mixture.

Stir-Fry: Continue to stir-fry the mixture for a few minutes to combine the flavors.

Cover and Simmer: Cover the pan and let the baingan bharta simmer on low heat for about 10-15 minutes, stirring occasionally. This allows the flavors to meld.

Adjust Seasoning: Taste and adjust the salt and spiciness according to your preference.

Serve: Garnish the baingan bharta with chopped cilantro leaves. Serve with rice, roti, or any bread of your choice. Provide lemon wedges for an extra burst of flavor.