Wash the eggplants and pat them dry, then make three to four deep slits in each eggplant using a sharp knife.

Brush the outer skin of the eggplants lightly with oil and roast them directly over a medium gas flame or under a broiler for 20 minutes, turning occasionally until the skin is charred and papery and the inside is completely soft.

Transfer the roasted eggplants to a bowl, cover with a lid for 10 minutes to let them steam, then gently peel off the charred skin and discard the stems.

Place the peeled eggplant flesh on a cutting board and mash it thoroughly with a fork, then set it aside for later.

Heat the remaining oil in a large skillet over medium heat, add the cumin seeds, and let them sizzle for about 30 seconds until fragrant.

Add the chopped onions and green chilies, sautéing for 6 to 8 minutes until the onions turn golden brown.

Stir in the ginger-garlic paste and cook for another 1 minute until the raw smell disappears.

Add the chopped tomatoes, turmeric, Kashmiri red chili powder, coriander powder, and salt, cooking for 5 to 7 minutes until the tomatoes soften and the oil begins to separate.

Stir in the mashed eggplant, mixing thoroughly to combine with the spiced tomato-onion mixture, and cook uncovered on medium-low heat for 10 minutes while stirring occasionally.

Garnish with freshly chopped cilantro and serve hot alongside warm flatbreads like roti or naan for a classic comforting experience.