Punjabi baingan ka bharta

Source: The Spruce Eats

Ingredients:

• 3 medium eggplants
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 2 medium onions, finely chopped
• 1 tablespoon garlic paste, or finely chopped garlic
• 1-inch piece fresh ginger, finely grated
• 2 large tomatoes, finely chopped
• 2 green chiles, optional
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/2 teaspoon salt, or more to taste
• 2 tablespoons fresh coriander (cilantro), finely chopped

Method:

1. Gather the ingredients.
2. Punjabi baingan ka bharta requires roasted eggplant. Roast eggplant on a gas cooktop by placing the eggplants straight over the burner(s) and keeping the flame on a low setting. Keep turning and cooking until all the skin on the eggplant is charred and the inner flesh looks really soft about 20 minutes; the eggplant will seem to 'cave in' on itself. Or, you can grill the eggplant in your oven broiler or on your barbecue grill. Again, keep turning periodically until all the skin on the eggplant is charred and the inner flesh looks really soft, 20 to 25 minutes.
3. Once the eggplant is roasted, allow it to cool fully and then peel off and discard the charred skin.
4. Once cool, coarsely mash it and keep it aside for later use.
5. Place pan over medium heat and add the cooking oil. When hot, add the cumin seeds and cook till the spluttering stops.
6. Add the onions and fry until soft and translucent.
7. Add the garlic and the ginger and then fry for 1 minute.
8. Add the tomatoes, optional green chiles, coriander, ground cumin, and garam masala. Stir well and cook for 3 to 5 minutes, stirring often to prevent the spice mix from sticking to the pan. Sprinkle a little water if needed.
9. Add the eggplant and salt and mix well. Taste and add more salt if needed. Add the chopped fresh coriander (cilantro) and stir. Cook another minute and turn off the heat. Serve hot with chapatis or rice and your favourite daal dish.

Notes:

• One variation involves only cooking the eggplant and adding the ingredients to the mashed eggplant. Then add 1 large finely chopped onion, 1 large finely chopped tomato, 7 to 8 cloves of finely chopped garlic, 1/4 cup chopped coriander leaves, 2 tablespoons mustard oil, salt to taste, and the juice of half of a lime. Serve as with the cooked version.
• For a spicier dish, add 1/2 to 1 teaspoon of red chili powder.
• Add 1/2 teaspoon of mustard seeds to the oil along with the cumin seeds.