Dry roast the ingredients for the Spice mix in low heat until aromatic.
Grind it into powder and stuff them inside the brinjals as shown in the picture. If the spice mix is left over, dont worry - it will be used for the gravy
In a pan, add enough oil to coat the bottom of the pan and once hot, place the brinjals inside on their sides. Close the lid and let it cook for 5-10 minutes.
Gently turn them on the other side and let them cook for another 5-10 minutes. The smaller the brinjals, faster these get done. Turn them gently until they are soft and done. Set aside.
In the same pan, add mustard seeds and cumin. Once they splutter, add the onions, ginger garlic paste along with tamarind. Let it cook for 2-3 minutes.
Add about 2 cups water and let it come to a boil Add salt. Take care with the salt since you have already some in the stuffing. Let it come to a boil and then add the remaining spice mixture. Usually this will help to thicken up the gravy.
About 10 minutes before serving, drop the eggplants in the gravy. Be gentle, else the eggplants will break apart.
Garnish with cilnatro and serve along with some phulkas/roti