Combine the onions, garlic coriander seeds, dry red kashmiri chillies,ginger, cloves and cinnamon in a deep non-stick pan and dry roast on a medium flame for 2 minutes. Keep aside to cool completely.

When it's completely cooled transfer it to a mixer and make a fine powder and keep it aside.

Now heat the oil in a pan add the prepared onion and dry roast masala, add turmeric powder, red chilli powder, dry ginger powder, mango powder, lemon juice and salt as per taste mix well and keep it aside to cool down.

On the other hand slit the brinjal from the middle in two or four cut and stuff the mixture.

Heat the oil in a kadhai,add cumin seeds, when seeds start being crack,add the brinjal one by one, and cover it with a lid.

Lower the flame and add 1 cup of water and add pinch of salt and cook for 10 min in medium flame till they become tender and soft, avoid tossing of brinjal to avoid from breaking.

Serve hot with roties or paratha.