Ingredients:
Large eggplant (baingan) – 1 (about 500g)
Rulife Mustard oil – 2 tbsp
Onion – 1 (finely chopped)
Tomato – 2 (chopped)
Green chilies – 2 (chopped)
Ginger – 1-inch piece (grated)
Garlic – 4 cloves (minced)
Cumin seeds – 1 tsp
Turmeric powder – 1/2 tsp
Red chili powder – 1 tsp
Salt – to taste
Fresh coriander – for garnish

Method:
Roast the eggplant over an open flame or in an oven at 200°C for 20-25 minutes until the skin chars and the flesh softens. Let it cool, peel the skin, and mash the flesh.
Heat 2 tbsp rulife mustard oil in a pan until it smokes, then lower the heat and add cumin seeds. Let them splutter.
Add chopped onion, ginger, and garlic, and sauté until golden brown.
Stir in chopped tomatoes, green chilies, turmeric powder, red chili powder, and salt. Cook until the tomatoes turn mushy and oil separates.
Add the mashed eggplant and mix well. Cook on medium heat for 5-7 minutes, stirring occasionally, until the flavors blend.
Garnish with fresh coriander and serve hot with roti or rice.