Wash and dry the eggplant.
Prick it with a fork and roast directly on the gas flame or in the oven until the skin is charred and inside becomes soft.
Let it cool, peel the skin, and mash the pulp. Set aside.

Heat oil in a pan. Add cumin seeds and let them splutter.
Add chopped onions. Sauté until golden brown.
Add ginger, garlic, and green chilies. Cook for a minute.
Add tomatoes and cook until soft and oil separates.
Add turmeric, red chili powder, and salt. Mix well.

Add the mashed eggplant to the pan.
Mix thoroughly and cook for 5–7 minutes, stirring occasionally.

Garnish with chopped coriander leaves and lemon juice..