Baingan Bharta

Summary

First distribute the aubergines on a baking sheet and roast them in the oven at approx. 200 degrees, ideally with the grill function, for approx. 20 - 30 minutes. Turn once halfway through so that they are evenly cooked on both sides, noticeable when the skin begins to curl. Originally, the aubergine is roasted in a tandoori oven or on an open flame, which gives a smoky aroma if someone has the opportunity to do so at home.
While the aubergines are cooking, finely chop the other ingredients, if you want you can also peel the tomatoes so that no peel remains in the curry.
Take the cooked aubergines out of the oven, let them cool down and then peel them and cut or mash them on a plate.
Heat the oil in the pan and add the cumin seeds, fry them until the plopping, in the English description it is called spluttering, stops. Then add the onions and sauté them until translucent, then add the ginger and garlic and fry for about a minute. Then add the chopped tomatoes and the spices and fry for a few minutes, stirring well so that the spices do not stick to the bottom of the pan and burn, if necessary add a little water. When the tomatoes become soft, they can then also be mashed.
Finally, add the mashed aubergines and the fresh chopped coriander and mix everything together well, mashing again if necessary, depending on how chunky or mushy you like it.
This goes well with rice or bread. In the classic Indian style, serve with a dal, i.e. a lentil dish.