Smoky fire-roasted eggplant mashed with mustard oil, cumin, and sautéed onions.
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Wash the eggplant, pat dry, and brush the skin lightly with mustard oil. Prick it a few times with a fork.
Roast the eggplant directly over an open gas flame, turning frequently with tongs until the skin is charred and the flesh is completely soft.
Place the roasted eggplant in a bowl and cover it for 5 minutes to steam, then peel off the charred skin and mash the pulp thoroughly.
Heat the remaining mustard oil in a heavy-bottomed pan until it reaches its smoking point, then reduce heat and add cumin seeds.
Add the chopped onions and sauté until they turn a deep golden brown, then stir in the ginger-garlic paste and green chilies.
Add the tomatoes, turmeric, red chili powder, and salt; cook until the oil begins to separate from the masala base.
Fold in the mashed eggplant pulp and mix well, cooking on medium-low heat for 10 minutes to allow the smoky flavors to meld.
Sprinkle with garam masala and fresh cilantro, then give it a final stir before serving hot with rotis.
