Baingan Bharta

Roasting the eggplants

1. Brush eggplants with little oil all over. Carefully make a few holes by pricking a fork all over. 

2. Using a pair of tongs, roast the eggplants on a gas stove directly over the flame. Cook at medium heat and keep rotating after every 2-3 minutes till they are cooked from the middle - about 15 minutes. If you do not have a gas stove, you can roast the whole eggplants in a 400F preheated oven for around 45 mins in a baking tray/cast iron pan. Flip the eggplants mid way. After 45 minutes, change the setting to Broil mode and broil the eggplants for 5-10 minutes so they get a nice char. 

3. Cover and cook the eggplants in a bowl. Remove the skin from one side, scoop out the flesh and use a fork to mash the eggplants. I like to do this on my chopping board. Transfer to a bowl and keep aside, wipe down the chopping board if used.

Putting it all together

1. Heat oil/ghee in a saucepan on medium heat, add cumin seeds and green chillies to the oil. Let the cumin sizzle and brown. 

2. Add the Bhuna Masala along with a splash of water, and cook for 30 seconds.

3. Add turmeric powder, coriander powder, red chili powder and salt, cook for 2-3 minutes before adding 100 ml of water to loosen the masala.

4. Add the mashed eggplants along with the peas and cook on medium-high heat with constant stirring for 5 minutes. 

5. Stir in the amchoor powder/lemon/lime juice.

6. Garnish with fresh cilantro leaves and serve with fresh rotis.