Preheat the oven to 400°F (200°C). Pierce the eggplants with a fork and roast them in the oven for about 30-40 minutes until the skin is charred and the flesh is soft. Let them cool, then peel off the skin and mash the flesh in a bowl.

In a pan, heat oil and add cumin seeds. Once they splutter, add the onions and green chilies. Saute until the onions turn golden brown.

Add ginger-garlic paste and saute for a minute. Then add the chopped tomatoes and cook until they are soft and mushy.

Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a couple of minutes.

Add the mashed eggplant to the pan and mix everything together. Cook for another 5-10 minutes on low heat, stirring occasionally.

Garnish with fresh cilantro leaves and serve hot with roti or rice.

Enjoy!