To begin, roast the aubergines. You can achieve this by directly placing them over a gas flame or using a grill. Continue roasting until the skin chars, and the flesh turns tender. Remember to turn them occasionally for even roasting. This should take approximately 15-20 minutes. Once roasted, set them aside to cool.
Once the aubergines have cooled sufficiently, peel away the charred skin and mash the flesh using either a fork or your hands. Remove and discard the stems.
In a pan, heat the vegetable oil over medium heat. Add the cumin seeds and allow them to sizzle.
Add the finely chopped onions and sauté until they become translucent and acquire a golden brown hue.
Add the minced garlic, grated ginger, and green chilies. Sauté for an additional 2-3 minutes until the raw aromatics dissipate.
Add the chopped tomatoes and cook them until they soften, and the oil begins to separate.
Combine the mashed aubergines with ground coriander, ground turmeric, red chili powder, and salt. Thoroughly mix all the ingredients and cook for 5-7 minutes, occasionally stirring.
Continue cooking the mixture until it amalgamates, and the oil starts to separate along the edges.
Finish by adding a dash of lemon juice and garnishing with fresh coriander leaves.
Serve this aromatic Baingan Bharta hot with roti or naan. Enjoy your homemade delight!