Baingan ka Bharta

• 1 large eggplant (baingan)
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 2-3 green chilies, finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tomatoes, finely chopped
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• Salt to taste
• Coriander leaves for garnish

1. Pierce the eggplant all over with a fork and place it on a griddle. grill the eggplant for 30 minutes, or until the skin is charred and the flesh is soft.
2. Remove the eggplant from the griddle and let it cool. Once cool, remove the charred skin and discard it.
3. Mash the eggplant flesh with a fork or potato masher until it is well mashed.
4. Heat oil in a pan over medium heat. Add cumin seeds and fry until they start to sizzle.
5. Add finely chopped onion, green chilies, ginger paste and garlic paste to the pan. Fry until the onions are golden brown.
6. Add chopped tomatoes to the pan and cook until they become soft and mushy.
7. Add coriander powder, cumin powder, turmeric powder and salt to the pan. Mix well and cook for 1-2 minutes.
8. Add the mashed eggplant to the pan and mix well with the onion-tomato mixture.
9. Cook the baingan ka bharta for 5-7 minutes, or until heated through and the flavors have melded together.
10. Garnish with chopped coriander leaves and serve hot with naan or roti.

Enjoy your delicious baingan ka bharta!