Eggplant roasted with a thick tandoori marinade before being mashed into a spicy gravy.
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Prick the eggplants and coat them in a marinade made of yogurt, 1 tbsp mustard oil, ginger-garlic paste, and half the spices; let sit for 30 minutes.
Roast the marinated eggplants over an open flame or in a 450°F oven until the skin is charred and the flesh is completely soft.
Once cooled, peel the charred skin carefully and mash the smoky flesh into a coarse paste, discarding the stem.
Heat the remaining mustard oil in a heavy-bottomed kadai until smoking, then temper with cumin seeds and sauté onions until deeply caramelized.
Add the tomato puree, remaining spices, and green chilies, cooking until the oil separates from the masala base.
Fold the mashed tandoori eggplant into the masala, stirring constantly on high heat to emulsify the yogurt marinade remnants into the gravy.
Crush kasuri methi between your palms and sprinkle over the bharta, simmering on low for 10 minutes to develop depth.
Perform the Dhungar method: place a red-hot charcoal in a small metal bowl inside the pot, drizzle with ghee, and cover tightly for 3 minutes before serving.
