Baingan Bharta

Steps

1. Rinse the aubergine under water and dry it with a kitchen towel. Coat it lightly with oil and roast it over an open flame to achieve a smoky flavor. Alternatively, you can grill or roast it in the oven, but it may lack the distinct smokiness.
2. Turn the eggplant every 2-3 minutes to ensure even cooking. Once it's completely tender, check for doneness with a knife; it should slide in easily.
3. After roasting, immerse the eggplant in a bowl of water to cool.
4. For an extra smoky flavor, you can use the dhungar technique: heat a piece of charcoal until it's red hot. Make small cuts on the baingan, place the charcoal on the same plate, and add a few drops of oil to it. The charcoal will start to smoke.
5. Cover the plate tightly with a bowl to allow the smoke to infuse for 1-2 minutes.
6. Peel the skin off the roasted eggplant.
7. Chop or mash the cooked eggplant finely.
8. In a kadai or pan, heat oil and add finely chopped onions and garlic.
9. Sauté the onions until they are translucent, avoiding browning.
10. Add chopped green chili and sauté for 1 minute.
11. Mix in the chopped tomatoes and stir well.
12. Cook the tomatoes until the oil begins to separate from the mixture.
13. Add red chili powder and mix thoroughly.
14. Incorporate the chopped eggplant into the onion-tomato mixture.
15. Stir well to combine all ingredients.
16. Season with salt and sauté for an additional 4-5 minutes.
17. Finally, mix in coriander leaves or use them as a garnish. Serve the Baingan Bharta with phulkas, rotis, or chapatis, or enjoy it with bread or rice.