Rinse the tomatoes under running water and wipe it dry. From the base, leaving an inch at the stem end, slit the tomatoes vertically in to half and then in to quarter. Make sure you do no end up splitting them completely, tomatoes should hold together.
Next step is stuffing preparation. Dry roast the peanuts in a cooking pan till you find black spots on them and shed their skin off. When the peanuts are halfway roasted, add cumin seeds and get them roasted too. Let it cool down to room temperature. Put them in a blender / mixer and coarsely powder them, transfer it to a bowl.
Throw in the ginger, green chillies, coriander leaves and garlic pods in to the same mixer and coarsely grind it in to paste. Mix this paste with peanut powder, coriander powder, red chilly powder, turmeric powder, jaggery and salt. Combine this well so that all spices infuse their falvors. Now stuffing for tomatoes is ready.
Next, carefully fill the partially cut tomatoes with this stuffing masala. Ensure the incisions are filled completely with the masala without braking the tomato. Arrange all of them on a plate. Reserve the leftover stuffing masala for use in next step.
Heat a pan with oil and arrange the stuffed tomatoes in a single layer with stuffed part facing up. On medium heat let it cook for about 5 minutes. Next drop the leftover stuffing masala evenly between tomatoes and pour cup of water. Very gently turn the tomatoes upside down and cook for about 10 minutes with lid covered.
Amazingly tasty simple stuffed tomato is ready to serve as side dish with chapati.