Slit eggplants twice diagonally, ensuring the stalk remains intact.

Chop onions, tomatoes, ginger, garlic, green chilies and coriander leaves.

Heat oil in a kadai or heavy-bottomed pan.

Add cumin seeds and allow them to sizzle.

Add coriander seeds and fenugreek seeds; fry until fragrant.

Add garlic and ginger; fry for about a minute.

Add chopped onions and cook until softened and slightly pinkish.

Add tomatoes and green chilies; fry for a couple of minutes.

Add salt, mix well, and remove from heat to cool.

Grind the cooled mixture into a paste.

Stuff the ground masala into the slit eggplants.

Heat oil in the kadai and add the stuffed eggplants.

Add any remaining masala to the kadai.

Cover and cook until the eggplants are soft and mushy, stirring occasionally.

Continue cooking until the eggplants are cooked through and the mixture thickens and turns brownish.

Be careful not to burn the eggplants.

Garnish with fresh coriander leaves and remove from heat.

Serve hot with steamed rice, dal, and salad.