In a pan, heat oil and add jeera and onions.

Cook until onions are pale brown in color.

Add the tomoto puree.

Now add the dry spices, turmeric, red chilly powder, dhaniya powder and salt.

Put a few tbsp of water to help masalas cook well.

Once done, cool the mixture.

Make 4 slits in the brinjals and stuff the mixture.

If possible, save some so that we can cook the brinjals in that masala.

In the same masala pan. add 1 tbsp oil, sesame, khus khus and the remaining masala. Lower the heat to the lowest possible level.

Add the stuffed brinjals.

Add about 4-5 tbsp water and swirl the brinjals around.

Cover with a lid and cook until tender.

You might need to add water if they are not cook through and cook until done.

Serve with love.