Ingredients:

  • 2 lb globe eggplant
  • 2 tbsp neutral oil
  • 3 tbsp mustard oil
  • 1 tsp cumin seeds
  • 1 cup onions, finely diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 10g green chilies, slit lengthwise
  • 1.5 cups tomatoes, finely chopped
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Prick the eggplant all over with a fork and brush with neutral oil. Roast on a gas stove burner over medium-high flame, turning frequently, until the skin is blackened and the inside is soft (10-15 mins). Alternatively, roast in a 400°F oven for 30-40 mins or air fry for 20-25 mins.
  2. Place the roasted eggplant in a bowl and cover with a lid for 5 minutes to steam. Peel away the charred skin, discard the stem, and mash the flesh into a coarse paste.
  3. Heat mustard oil in a pan until it reaches its smoking point, then lower the heat. Add cumin seeds and let them sizzle.
  4. Add diced onions and sauté until golden. Stir in ginger paste, garlic paste, and green chilies; cook for 2 minutes.
  5. Stir in chopped tomatoes and salt. Cook until tomatoes soften and oil separates from the masala.
  6. Lower heat and add turmeric and Kashmiri red chili powder. Stir for 30 seconds.
  7. Fold in the mashed eggplant. Cover and cook on low heat for 5-7 minutes to allow flavors to meld.
  8. Sprinkle garam masala and garnish with fresh chopped cilantro.