Wash eggplants, trim the stalk keeping in about ½” stalk.
Make a deep ‘plus’ cut on each eggplant, on the opposite side of the stalk. Take care not to cut it half.
Stuff masala in eggplants and keep aside. There will be some leftover masala, keep it aside.
Heat oil in a pan, add onions and saute until soft.
Add ginger garlic paste and saute until raw ginger smell dissipates.
Add spices, stir for few seconds and add tomatoes.
Mix well, reduce the flame, cover and cook until tomatoes are mushy.
Add eggplants and saute for 2-3 minutes until eggplants change color.
Add remaining masala to eggplants and give a good stir until masala blends in.
Increase the flame, add water, mix well and bring it to a boil.
Reduce the flame to medium, cover and cook until eggplants are cooked. Keep stirring in between and it will take 6-8 minutes to cook and longer if eggplants are big.
Taste the curry and adjust seasoning.
Cook until gravy thickens and desire consistency is reached.
Serve with roti, steamed rice and flavored rice.