Ingredients:

  • 1.5 lb eggplant
  • 1 tbsp vegetable oil
  • 2 tbsp mustard oil
  • 1 medium yellow onion, finely chopped
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 3 green chilies, slit lengthwise
  • 2 medium Roma tomatoes, finely diced
  • 1/4 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp lemon juice

Instructions:

  1. Prick the eggplant several times with a fork and rub the exterior with 1 tbsp vegetable oil.
  2. Place the eggplant directly on a medium-low gas flame. Rotate every 3–5 minutes using tongs until the skin is completely charred and the eggplant feels soft and deflated (approximately 15–20 minutes).
  3. Immediately place the hot eggplant in a bowl and cover it with a lid for 5 minutes to steam. Peel away the blackened skin and mash the smoky flesh thoroughly with a fork or potato masher.
  4. Heat mustard oil in a skillet until it reaches the smoking point, then reduce heat to medium. Add chopped onions and sauté until translucent and golden.
  5. Stir in the ginger paste, garlic paste, and slit green chilies; sauté for 2 minutes until aromatic.
  6. Add diced Roma tomatoes, turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Cook until the tomatoes soften and the oil begins to separate from the masala.
  7. Stir in the mashed eggplant and garam masala. Cook for 5-7 minutes on medium heat, stirring well to combine all flavors.
  8. Turn off the heat and garnish with chopped fresh cilantro and a squeeze of lemon juice.