A rustic North Indian dish where the alchemy relies on the direct fire charring of a large eggplant. The skin is carbonized to infuse the flesh with a profound smokiness, then mashed and sautéed with aromatics to create a dense, earthy, and sweet-savory vegetable mash.
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The Char. Prick eggplant. directly on gas burner until skin is charred and flesh is soft. in a bowl for 10 mins . Peel and mash flesh.
Sauté. Heat oil. Crackle cumin. Sauté onions until golden. Add ginger-garlic paste and for 1 min .
The Base. Add tomatoes and spices. Cook until tomatoes turn mushy and oil separates.
Combine. Stir in the smoky mashed eggplant. Cook for 10 minutes on low heat to meld flavors.
Finish. Garnish with fresh cilantro and serve with hot Phulkas (rotis).
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