Stuffed baby egg plant curry or bharwaan baingan

Wash and split the eggplants into four parts, while keeping them together at the stalk. Keep them aside.

Put all other ingredients except cumin seeds and oil, in a mixer/blender and make a smooth paste.
Fill the split eggplants with half of the paste.
Heat olive oil in a pan, add cumin seeds and let'em spatter.
Let us start roasting our eggplants in the oil and cover till cooked, ensure that you turn the eggplants and cook well from all sides.
Once both sides are cooked, put the remaining paste and cook for another 10mins on a low flame to prevent from burning.
Once cooked garnish with cilantro and serve hot with a Roti or Parantha.