Roast raw peanuts in a skillet on low-medium heat until the skin darkens slightly. Takes about a minute to a minute and a half. Cool it down and peel the peanut skin off.
Coarsely grind roasted peanuts and sesame seeds in a spice grinder, food processor, or Mortar.
In a medium bowl, combine the peanut-sesame mixture, ginger-garlic, chili powder, cumin-coriander powder, turmeric, jaggery, tablespoon of oil, and salt. Set it aside.
Wash the eggplants thoroughly under running water and pat them dry. Trim the crown.
Create one horizontal and one vertical slit ¾ way from the bottom of the eggplants. The crown should remain attached.
Fill in ½ teaspoon to teaspoon Masala(spice mixtures) with the hand or with the help of a butter knife in the eggplants. Do not over-fill the spices.
Heat the rest of the oil in an instant pot on a medium saute setting or a large heavy bottom pan. Add cumin seeds. Once it starts to change color, add eggplants and cook for about 1 minute to brown the skin.
Add any remaining Masala and fennel seeds. Saute until spices are fragrant. Add water and mix gently.
Pressure cook on the low-pressure setting for 6 minutes. Release the pressure. Garnish with cilantro.
Serve it hot with Indian Roti(flatbread), or just dive in with your favorite carb.