Roast the whole spices: Heat a dry skillet over medium heat. Add the dried red chilies, coriander seeds, mustard seeds, cumin seeds, nigella, fenugreek, ajwain and fennel seeds. Roast, stirring constantly, until the spices are golden and fragrant (about 2–3 minutes). Be careful not to burn them. Transfer to a bowl and let cool.

Grind and season the masala: Grind the cooled spices in a blender or mortar into a coarse powder. Mix in turmeric, amchur (or lemon juice), chili powder, sugar and salt. Set aside 1 tablespoon of this spice mix for later. Add 1–2 tbsp water to the remaining spice powder and stir into a thick paste that will bind well.

Stuff the brinjals: Slit each brinjal from top to bottom in a crisscross pattern, keeping the stem intact so it holds together. Gently open the slits and spoon the spiced paste into each eggplant, pressing it in firmly on all sides. Leave any extra paste for the end.

Temper the oil: In a wide, heavy-bottomed pan or kadai, heat the mustard oil until it just starts to smoke. Turn off the heat briefly, then reduce to medium-low and add the panch phoron (cumin, fennel, mustard, nigella, fenugreek seed mix). Let it splutter for a few seconds to release its aroma.

Pan-fry the stuffed brinjals: Carefully arrange the stuffed brinjals in the pan. Cover with a tight lid and cook on low flame for about 10–12 minutes. Turn the brinjals gently every few minutes so they brown evenly and don’t break apart. The covering steam‑cooks them through. (If the pan gets too dry, splash a little water under the lid to prevent burning.)

Finish with the masala: Once the brinjals are nearly tender, sprinkle the reserved 1 tablespoon of spice mix and a little extra salt over them. Gently toss or stir to coat, then cover again and cook 2–3 more minutes. Add the chopped coriander, mix lightly, and remove from heat.

Garnish and serve: Transfer the Kalonji Baingan to a serving dish. Garnish with a little more fresh cilantro if you like. This dish is best enjoyed hot, served with steamed rice or warm rotis.