At this point, add salt, stir on high, lower the flame and cook. Eggplant initially soak in a lot of oil, so cooking them on lower flame will help release the oil back once they start to soften.
Stir in ginger garlic paste.
Make a paste of coriander, red chili power and amchur powder with ¼ cup of water.
Pour the paste over the eggplant, and keep cooking.
Stir and cover. Cook for 10 minutes, stirring them every now and then to prevent them from sticking onto the pan.
Once the eggplant is soft, add tomatoes.
Let them soften, and then using a flat heavy spatula, start mashing the eggplant in the pan.
It will get nicely browned and mashed.
Once the eggplant looks smooth and done, add chopped green chillies, lemon juice and few drops of mustard oil (optional). Stir once.
Serve hot with roti.
Note: Do not cook after adding lemon juice.
Recipe by The Lady 8 Home at https://www.thelady8home.com/buying-eggplant-and-baingan-bharta/