Eggplant Bhartha

Step 1: Roast the whole eggplant on a medium-high flame until completely charred, smoky and cooked (about 18 to 20 minutes) and carefully transfer eggplant in a ceramic or steel container and quickly cover with foil and place the lid on top to infuse the smoke and Keep aside for 4 to 5 hours.

Step 2: Peel the skin off the eggplant and chop coarsely.

Step 3: To make turmeric yoghurt, gently mix yoghurt and grated turmeric, place the mix in muslin cloth and hang overnight in the fridge and place a small container under the catch the shey.

Step 4: To make the masala - in a heavy-based pan, heat oil, then add cumin seeds and when crackling add garlic and when aromatic add onions and sautee on medium heat until soft.

Step 5: Add diced tomatoes and cook till soft and then add all the spices, a couple spoons of water, tomato paste and salt and cook for 7 to 8 minutes on medium heat until masala is soft, deep orange and glossy.

Step 6: Now, add chopped eggplant and fold with the masala to heat it through and adjust the seasoning mix in the peas, cherry tomatoes, knob of butter and coriander.

Step 7: Serve with a dollop of turmeric yoghurt and charred chilli and diced spring onion on top.