Fire-Roasted Baingan Bharta

Wash and dry the eggplants. Pierce each one 4-5 times with a fork to prevent them from bursting. Rub a thin layer of oil all over the skin.

Place the eggplants directly on a gas burner flame set to medium. Roast for 12-15 minutes, turning with tongs every 3-4 minutes, until the skin is completely charred and blackened all over and the eggplant collapses and feels very soft when pressed. If you do not have a gas burner, broil in the oven, turning occasionally, for 25-30 minutes.

Place the charred eggplants in a bowl and cover with a plate for 10 minutes. The trapped steam loosens the skin. Peel away all the blackened skin under running water. Roughly mash the flesh with a fork, leaving it chunky. Do not blend; the rustic texture is part of the dish's charm.

Heat mustard oil in a wide pan until it just begins to smoke (this removes the pungency of raw mustard oil). Reduce to medium heat, add cumin seeds, and let them sizzle for 15 seconds.

Add the chopped onions and cook for 7-8 minutes until golden brown. Add the ginger, garlic, and green chilies, cooking for 2 minutes.

Add the chopped tomatoes, coriander powder, turmeric, and red chili powder. Cook for 6-8 minutes until the tomatoes completely break down and the oil begins to separate.

Add the mashed eggplant and salt. Stir well to combine the bharta with the masala. Cook on medium heat for 8-10 minutes, stirring and mashing occasionally, allowing the smoky eggplant to absorb all the spiced flavors.

Finish with garam masala and a generous amount of fresh cilantro. Serve hot with roti, makki ki roti, or paratha.