Smoky Eggplant Mash (Baingan Bharta)

1.Preheat the oven to 400°F (200°C).

2.Pierce the eggplants with a fork and roast them in the oven for 30-40 minutes until the skin is charred and the flesh is soft.

3.Let the eggplants cool, then peel off the charred skin and mash the flesh in a bowl.

4.Heat ghee in a pan and add cumin seeds. Once they splutter, add finely chopped onions, garlic, and green chili. Saute until onions are translucent.

5.Add chopped tomatoes and cook until they are soft and mushy.

6.Stir in turmeric, coriander, garam masala, and red chili powder. Cook for a minute until fragrant.

7.Add the mashed eggplant to the pan and mix well with the spices.

8.Cook for 5-10 minutes on low heat, stirring occasionally.

9.Sprinkle lemon juice and garnish with fresh cilantro leaves before serving.

10.Serve hot with naan or rice.

11.Enjoy the smoky and flavorful Baingan Bharta!