Baingan Bharta -- Madness Kingdom

Method

Step 1

Rub the eggplants all over with a little oil and pierce each one 4 or 5 times with a knife so steam can escape while roasting.

Step 2

Roast the eggplants directly over a medium gas flame, turning with tongs every few minutes, for 12 to 15 minutes until the skin is blackened and blistered all over and the flesh feels completely soft when pressed. (No gas stove? Roast at 500F in the oven for 40 minutes, or under the broiler, turning often.)

Step 3

Put the roasted eggplants in a bowl and cover with a plate for 5 minutes; the trapped steam loosens the skin.

Step 4

When cool enough to handle, peel off and discard all the charred skin. Scrape off any stubborn bits. Mash the smoky flesh with a fork on a plate and set aside.

Step 5

Set a 10-inch skillet over medium heat and add the oil. Add the cumin seeds and let them sizzle 15 seconds until fragrant.

Step 6

Add the chopped onion with a pinch of salt and cook for 8 minutes until soft and golden.

Step 7

Add the ginger-garlic paste and green chili and stir for 1 minute until the raw smell fades.

Step 8

Add the chopped tomatoes, turmeric, coriander, and chili powder. Cook for 6 to 7 minutes, mashing the tomatoes, until they break down into a thick pulp and the oil separates at the edges.

Step 9

Add the mashed eggplant and 1 teaspoon salt. Stir well to combine everything.

Step 10

Cook uncovered on medium-low for 8 to 10 minutes, stirring often, so the flavors meld and any extra moisture cooks off. The bharta should look thick, not watery.

Step 11

Stir in the garam masala and taste for salt.

Step 12

Turn off the heat, fold in the cilantro, and serve hot with roti or paratha.

Tips from the test kitchen

The charred skin is what gives baingan bharta its signature smoky flavor, so roast the eggplant until it is truly blackened.
Pierce the eggplants before roasting; whole unpierced eggplants can burst.

Baingan Bharta