Make the Stuffing: Mix all the ingredients for stuffing in a bowl. Add little water to make it a little sticky, so it's easy to stuff the eggplants.

Keep the crowns on the eggplants intact and on the other end cut a '+' on the other end.

Stuff the filling in the eggplants using a spoon or your fingers.

Heat 2tbsp oil in a nonstick pan; add mustard seeds and curry leaves; once the seeds start to splutter, gently place the stuffed eggplants in the oil. Cook covered on medium to medium- low heat until eggplants are cooked through . Make sure to turn the eggplants around once in a while to evenly cook on all sides.