Heat a pan with 1½ tablespoon oil. Add the cumin.

When they splutter add the grated onions and fry until they turn golden.

Stir in the ginger garlic paste and fry until the raw smell goes away.

Add the grated tomatoes and sprinkle salt.

Cook until the moisture from tomatoes reduces.

Then add salt and all the spice powders. Saute until the mixture begins to leave the sides of the pan.

Add cashew powder and saute for a minute. Check the salt and spice. Add more salt if desired.

Rinse the eggplants well and slit them lengthwise to make 4 parts keeping the stem intact.

Immediately keep them immersed in a bowl of lightly salted water.

Remove each eggplant from the water and spoon the prepared mixture into it and set aside.

Heat the same pan with 1 tablespoon of oil. Add mustard and let them crackle.

Add hing and then transfer the prepared eggplants to the pan.

Fry them in oil until the skin discolors stirring often for 3 mins.

Then pour ¾ cup water and stir well. If you are left with any of the stuffing masala just add it at this stage.

Cover and simmer on a low flame until the eggplants turn soft and tender.

Keep stirring in between and add more water as needed. The stuffing comes out and thicken the gravy.

When the baingan turns soft, sprinkle coriander leaves and turn off the stove.

Serve bharwa baingan with rice or roti.