To make filling: mix crushed peanuts, half of red chili haldi and garam masala powders, salt, coriander leaves and 1 teaspoon of cumin seeds.
Cut each eggplant from the center in 2 diagonals to make 4 petal like slits. Soak each eggplant in salt water for 2 minutes.
Now stuff the eggplants with the filling. Tie the split open eggplant with a clean thread lightly so that the filling does not come out.
Heat a pan with soybean oil, add cumin seeds, onions and tomatoes. Stir and fry for a bit and then add rest of red chili, haldi and garam masala powders, salt and water and mix all the ingredients together.
Now add the stuffed eggplants on to the pan. Fry the eggplants slightly until they get a little soft.