Ingredients:

– 2 large eggplants (baingan)
– 2 tablespoons oil (preferably mustard oil, but you can use any cooking oil)
– 1 onion, finely chopped
– 2 tomatoes, finely chopped
– 2-3 green chilies, finely chopped (adjust to taste)
– 1 tablespoon ginger-garlic paste
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric powder
– 1 teaspoon coriander powder
– 1 teaspoon garam masala
– Salt to taste
– Fresh coriander leaves for garnish
– Lemon wedges for serving (optional)

Instructions:

1. Preheat your oven to 200°C (400°F). Wash the eggplants and pat them dry. Prick the eggplants all over with a fork to prevent them from bursting while roasting.

2. Place the eggplants on a baking sheet and roast them in the preheated oven for about 30-40 minutes, turning them occasionally, until the skin is charred and the flesh is soft. You can also roast them directly over a gas flame if you prefer.

3. Once the eggplants are roasted, remove them from the oven and let them cool. Once they are cool enough to handle, peel off the charred skin and discard it. Mash the roasted eggplant flesh using a fork or potato masher. Set aside.

4. Heat oil in a pan over medium heat. Add the cumin seeds and let them splutter.

5. Add the chopped onions and green chilies to the pan. Sauté until the onions turn translucent.

6. Add the ginger-garlic paste to the pan and sauté for another minute until the raw smell disappears.

7. Add the chopped tomatoes to the pan and cook until they turn soft and mushy.

8. Add the turmeric powder, coriander powder, and garam masala to the pan. Mix well and cook for another 2-3 minutes.

9. Add the mashed eggplant to the pan and mix everything together until well combined. Cook for another 5-7 minutes, stirring occasionally, until the flavors meld together.

10. Season with salt to taste and garnish with fresh coriander leaves.

11. Serve hot with roti, naan, or rice. You can also serve it with lemon wedges on the side for extra tanginess.

Enjoy your delicious Baingan Bharta!