Wash the eggplants and make a slit down the middle without cutting all the way through. In a large bowl, mix together the salt, ground coriander, red chili powder, dried mango powder, ground cumin, ground fennel, turmeric, and 1 teaspoon oil. Stuff this spice mixture into the slits of the eggplants.

Heat oil in a pan. Add the asafoetida and cumin seeds. Place the stuffed eggplants in the pan. Gently stir and cover. Cook for 10 to 15 minutes, stirring occasionally, until the eggplants are tender and the oil starts to separate.

Your stuffed baby eggplants are ready. Serve hot with roti or paratha.