Ingredients:

• 1 large eggplant (baingan)

• 2 tbsp oil

• 1 onion, finely chopped

• 2 tomatoes, chopped

• 2 green chilies, chopped

• 1 tsp ginger-garlic paste

• ½ tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• Salt to taste

• Fresh coriander leaves for garnish

Instructions:

1. Roast the eggplant: Roast the eggplant directly on flame or in the oven until the skin is charred and the inside becomes soft. Peel the skin and mash the pulp.

2. Cook the masala: Heat oil in a pan. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and cook for a minute.

3. Add tomatoes and spices: Add tomatoes, green chilies, turmeric, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and oil separates.

4. Mix eggplant: Add the mashed eggplant to the pan and mix well. Cook for 5–7 minutes on low heat.

5. Garnish and serve: Garnish with fresh coriander leaves and serve hot with roti or bhakri.