Baingan Bharta

Wash the eggplant and make 2-3 cuts into it, ensuring it doesn't split completely. This helps in checking for spoilage and even roasting. Optionally, insert 1-2 green chilies and garlic cloves into the cuts for added flavor.

Place the eggplant on a gas stove over a medium flame, using a small stand if needed. Roast, turning occasionally, until the skin is charred and the eggplant is soft and cooked through. Alternatively, use a roasting stand for more even cooking. This process takes about 15-20 minutes.

Once roasted, turn off the flame and let the eggplant cool down completely. Gently peel off the charred skin. It's recommended not to wash it after roasting to retain the smoky flavor.

Remove the stem from the eggplant. Place the flesh in a bowl and mash it thoroughly with a fork or masher, along with any roasted chilies and garlic that were inserted.

Heat cooking oil in a pan over medium flame. Add cumin seeds and let them splutter. Add asafoetida (hing) if using.

Add chopped onions to the pan and fry for about 2 minutes on medium flame until they turn translucent.

Add ginger-garlic paste and chopped green chilies. Mix well and fry for about 30 seconds on low-medium flame until the raw smell disappears.

Reduce the flame to low. Add turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala. Mix well and cook for about 30 seconds, stirring constantly, to prevent burning.

Add chopped tomatoes and salt. Mix well and cook for 2-3 minutes on low-medium flame until the tomatoes soften and become mushy.

Add the mashed eggplant to the pan with the masala base. Mix everything thoroughly.

Increase the flame to medium and fry the mixture for about a minute, stirring continuously, until well combined and heated through.

Turn off the flame. Garnish with fresh chopped coriander leaves. Mix gently. Transfer the baingan bharta to a serving bowl or plate. Serve hot with roti, paratha, or rice.