Slit the aubergines horizontally and vertically with the stem intact, then rinse the aubergines in salty water and set it aside.
Put the coconut, sesame seeds, coriander, and cumin seeds in a dry frying pan (skillet) over medium heat and stir-fry for about 1 minute, or until light brown.
Transfer to a blender or mortar and add the tamarind, ground peanuts, jaggery or sugar, ginger and garlic pastes, chilli powder and garam masala. Season with salt and process or pound with a pestle to make a paste. Stuff the aubergines with this paste.
Heat the oil in a large, heavy-based pan over high heat, then reduce the heat, add the cumin seeds, and stir-fry for about 1 minute, or until the seeds start to splutter.
Add the asafoetida, turmeric, and stuffed aubergines, increase the heat, and stir-fry over high heat for about 2 minutes.