Baingan Bharta

Make deep cuts on each eggplant using a knife.

Pierce garlic cloves into the deep cuts of the eggplants.

Drizzle mustard oil over the eggplants and massage gently to let the oil seep in.

Roast the eggplants on a gas stove, oven, or airfryer until charred outside and creamy inside. Start on high flame, then lower.

Let the eggplants cool slightly before peeling off the charred skin.

Roughly chop the peeled eggplants and the roasted garlic. Keep it chunky and retain the smoky juices.

Chop green chillies and coriander stalks.

Heat mustard oil in a pan (use 50% refined oil if needed).

Add cumin seeds to the hot oil.

Add chopped onions and cook until translucent, not browned.

Add chopped green chillies and coriander stalks, cook together to enhance freshness.

Add tomatoes and cook until slightly soft, about 2 minutes.

Add coriander powder (optional) and degi red chilli powder.

Add the chopped roasted eggplants and mix well.

Cook on low flame until the oil starts to release from the mixture.

Adjust salt and add chopped fresh coriander before serving.