Baingan Bharta (Spicy Eggplant)

1. 1

   Roast, peel and chop eggplant.

2. 2

   Heat oil in a skillet over a medium flame and throw in the onion; saute until it begins to brown at the edges.

3. 3

   Add the ginger; stir for a few minutes, then add the tomatoes, green chili and turmeric.

4. 4

   Stir and cook until the tomatoes lose some of their juices and small bubbles of oil start to appear at the edges.

5. 5

   The tomatoes won't be completely mushy.

6. 6

   Lower the flame.

7. 7

   Sprinkle the coriander and cumin powder evenly over the onion-tomato mixture; stir it in evenly.

8. 8

   You will start to smell the toasting spices in a minute or less.

9. 9

   At this point, add the eggplant and salt.

10. 10

    Mix it in so that the spice paste is evenly blended into it.

11. 11

    Cover; cook, stirring occasionally, for approximately 10 minutes, until it absorbs the flavors.

12. 12

    Serve garnished with cilantro and sprinkled with a pinch of garam masala.

* Per serving · 4 servings · Values may vary.