Delicious Baingan Bharta (Smokey Eggplant Curry)
Using a sharp knife, make 4 vertical slits (1/2 inch deep) in 4 opposite directions of the eggplant. Stuff 2 garlic cloves + 2 green chilies in the slits; one in each slit.
Transfer the eggplant to a stovetop/grill and roast over medium-high heat for 8-10 minutes, or until the skin is completely charred, and the eggplant turns soft and 'pulpy'. Make sure you turn the eggplant every 2 minutes so as to roast it evenly.
Once roasted, let it cool for 10-15 minutes. Then peel and discard the skin.
Mash the eggplant using a potato masher and set aside.
Set a pan over medium heat. Add oil. Once it's hot, add garlic cloves (fresh) + roasted garlic cloves + roasted green chilies + ginger and stir-saute for 1-2 minutes.
Add onion stir-cook for 1-2 minutes, or until translucent. Then add tomato + turmeric powder + Kashmiri red chili powder + cumin powder + coriander powder + salt. Stir well. Cover the pan and cook for 6-8 minutes, or until the tomato is mushy. Stir occasionally.
Next, add the mashed eggplant. Mix well, cover the pan, and cook for 4-5 minutes over medium heat. Stir occasionally.
Turn off the heat. Sprinkle freshly chopped cilantro and mix well. Serve with rice, chapati, or roti.