Baingan Bharta

Ingredients

• •2 large eggplants
• •2 tablespoons vegetable oil
• •1 medium onion, finely chopped
• •2 cloves garlic, minced
• •1 tablespoon ginger, minced
• •2 medium tomatoes, chopped
• •1 teaspoon cumin seeds
• •1 teaspoon turmeric powder
• •1 teaspoon coriander powder
• •½ teaspoon red chili powder
• •½ cup fresh cilantro, chopped
• •to taste salt and pepper

Directions

1. 1Roast eggplants directly over an open flame or under a broiler until the skin blackens and the flesh becomes soft, about 15 minutes.
2. 2Cool the roasted eggplants, peel off the charred skin, and mash the flesh into a coarse paste.
3. 3Heat oil in a large pan over medium heat and add cumin seeds, letting them crackle for 30 seconds.
4. 4Add chopped onion and sauté until golden brown, about 5 minutes, then add garlic and ginger.
5. 5Stir in turmeric, coriander, and chili powder, cooking for 1 minute until fragrant.
6. 6Add chopped tomatoes and cook until they soften and release their juices, about 5 minutes.
7. 7Mix in the mashed eggplant and stir well to combine all ingredients, cooking for 5-7 minutes until flavors meld.
8. 8Season with salt and pepper to taste, garnish with fresh cilantro, and serve hot with bread or rice.

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