Wash and slit the baby eggplants into 4 from the bottom, keeping the stack intact.

Immerse the eggplants in a bowl of water until further use.

Heat 1 tablespoon of mustard oil until smoking, drain the eggplants, pat dry, and add to the pan.

Fry the eggplants until they are partly golden on the outside.

Remove the fried eggplants and set aside.

Add another tablespoon of mustard oil to the same pan and heat until smoking.

Add the sliced onions and fry until golden brown.

Once cooled, grind the fried onions into a smooth paste using a mixer grinder and set aside.

Heat the remaining tablespoon of mustard oil in a pan until smoking.

Add the cinnamon stick, green cardamom, and cumin seeds.

Make a paste of asafoetida, turmeric powder, coriander powder, and kashmiri red chilli powder using a little water.

Add the spice paste to the pan and cook until the oil separates.

Add the ground onion paste, dry ginger powder, and tamarind extract and mix well.

Let this mixture cook until the raw smell of the tamarind goes away.

Add the fried baby eggplants, sliced tomatoes, and season with salt.

Mix well and simmer this mixture until the tomatoes turn mushy and the eggplants are cooked well.

Add in the fennel powder and mix well.

Simmer for another 5 minutes.

Switch off the heat and garnish with coriander leaves.

Serve hot with Lahsuni Dal, Phulkas, and Kachumber Salad.