Step 2

Immerse the roasted eggplant in a bowl of cold water until cool enough to handle, then peel away the skin. Chop or mash the flesh finely.

Step 3

Optional dhungar step: heat a small piece of natural charcoal until red-hot. Place the roasted eggplant on a plate, set the charcoal alongside it, add a few drops of oil to the charcoal to start it smoking, then immediately cover the whole plate tightly with a large bowl. Leave for 1–2 minutes to infuse the smoky flavor.

Step 4

Heat oil in a kadai or skillet. Add the finely chopped onion and garlic and sauté until translucent, without browning.

Step 5

Add the chopped green chili and sauté for a minute, then add the chopped tomatoes and cook, stirring, until the oil begins to separate from the mixture.

Step 6

Stir in the red chili powder, then add the chopped eggplant. Mix well to combine with the masala base.

Step 7

Season with salt and sauté for a further 4–5 minutes. Stir in the cilantro or use them as a garnish. Serve with chapatis, rotis, or rice.