Make a “X” cut on the bottom of the eggplant, about ¾th of the way up, making sure that the eggplant still holds together and does not become pieces. Keep aside.

Grind roasted peanuts along with chili powder, turmeric and salt.

Stuff the eggplant with the peanut powder. Reserve the remaining peanut powder.

Heat 2tbsp oil in a saute pan; add the tempering ingredients and once the seeds start to splutter, add the stuffed eggplants to the pan in a single layer and sprinkle some salt. Mix once, lower the heat, cover and cook until eggplants are cooked through, about 10~12 minutes. Stir occasionally to make sure eggplants cook evenly on all sides.

Add the chopped tomatoes and cook until they are mushy. Garnish with cilantro and serve with steamed rice.