Grind coconut, cumin, ½tsp fennel seeds, cashews, roasted gram, green chilies and red chilies into a fine paste.

Heat 3tbsp oil in a large pan; add the remaining ½tsp fennel seeds, cinnamon stick and peppercorns. Once they turn fragrant, add the onions and cook till they turn golden.

Next add the chopped eggplant, cover and cook till the eggplants are almost cooked.

Add the chopped tomatoes and cook till they get mushy.

Stir in the ground paste and salt. Add water to get a gravy consistency and bring the mixture to a boil.

Lower the heat and simmer till the gravy doesn't smell raw anymore.

Serve with rice or roti.