Wash the eggplants and make straight and curved cuts, being careful not to cut all the way through.

In a bowl, combine cumin seeds, red chili powder, turmeric powder, and salt.

Fill the eggplant with the spice mixture.

In a mixer grinder, combine coconut, peanuts, tamarind paste, dry red chilies, and a little water.

Grind into a smooth paste.

Heat oil in a pan or kadhai.

Add mustard seeds and let them splutter.

Add finely chopped onions and cook until softened.

Add the stuffed eggplants and any remaining spice mixture.

Cover the pan and cook until the eggplants are about 3/4th cooked.

Add the ground masala paste and 1 cup of water.

After 1 minute, add salt and jaggery.

Cover the pan and cook until the gravy thickens.

Garnish with crushed peanuts and chopped green coriander before serving.