Baingan Bharta

Start by roasting the aubergines. You can do this by placing them directly on a gas flame or under a grill. Roast them until the skin is charred and the flesh becomes soft.
Turn them occasionally to ensure even roasting. This will take about 15-20 minutes. Once roasted, set them aside to cool.
Once the aubergines are cool enough to handle, peel off the charred skin and mash the flesh using a fork or your hands. Discard the stems.
Heat the vegetable oil in a pan over medium heat. Add the cumin seeds and let them splutter.
Add the finely chopped onions and sauté until they turn translucent and golden brown.
Add the minced garlic, grated ginger, and green chilies. Sauté for another 2-3 minutes until the raw aroma disappears.
Stir in the chopped tomatoes and cook until they become soft and the oil begins to separate.
Add the mashed aubergines, ground coriander, ground turmeric, red chili powder, and salt. Mix everything well and cook for 5-7 minutes, stirring occasionally.
Cook the mixture until it comes together and the oil starts to separate from the sides.
Finish with a squeeze of lemon juice and garnish with fresh coriander leaves.
Serve hot with roti or naan. Enjoy your homemade Baingan Bharta!