Prep the Eggplants: Wash the 300g baby eggplants thoroughly. Slit them vertically, keeping the stems intact, or chop them into pieces if using larger eggplants. Keep the cut eggplants soaked in a bowl of water to prevent them from turning black.

Heat the Pan: Place an iron skillet (tava) or a thick-bottomed pan on the stove. Add your cooking oil and let it heat up.

Temper the Spices: Once the oil is hot, add 1 teaspoon of cumin seeds and let them sizzle.

Sauté Aromatics: Add the chopped medium onion. Fry it lightly until it softens and turns translucent.

Add Ginger-Garlic: Stir in the crushed garlic cloves and ginger. Sauté for a few seconds until the raw smell goes away.

Add Masala: Turn the flame down to low to prevent burning. Add salt to taste and 1 teaspoon of Kala Masala. Mix the spices beautifully with the onions.

Cook the Eggplants: Drain the water from the eggplants and drop them into the pan. Sauté the eggplants in the masala for about 1 minute.

Steam and Cover: Cover the pan with a lid. Let the Kala Masala Vangyachi Bhaji cook on low heat for 5 to 7 minutes. The steam trapped inside will help soften the eggplants perfectly. Check and stir once in between to ensure it doesn't stick to the bottom of the pan.