Dry roast the spices in a pan on low-medium heat. Add in desiccated dried coconut, coriander seeds, cumin seeds, whole red chili pepper and raw peanuts. Let them dry roast for about 3 to 4 minutes until they become fragrant and the peanuts change color.
Next remove the roasted ingredients from the pot and let them cool. Finely grind them in a grinder to a fine powder.
Further add in ground turmeric, salt, and tamarind and mix well with a spoon. Set aside.
Rinse the eggplants well and starting from the bottom slit the eggplant upto an inch above the stem. Turn the eggplant 90 degrees and make another slit. There should be 4 slits in all.
Once done, stuff the egg plant with the ground spice mix.
Additionally, rub the air fryer basket with a brush the remaining oil and preheat at 350°F for 5 minutes. When the air fryer is preheated, place the eggplants in a single layer. Furthermore, gently brush the egg plants with oil. Finally, set the time and temperature (350°F for 12 minutes).