Preheat oven to 200 degrees Celsius.
Toss chopped eggplant in oil, roast in the oven for 20 mins.
Smash or grind all the dry spices together.
Cook onions, curry leaves, garlic, ginger, and spices in a pan.
Add tomatoes and roasted eggplant, then water. Simmer.
Stir in coconut cream, cook for 25 mins, then add ground nuts.
Cook until the curry thickens. Season with salt & pepper.
Top with fresh coriander. Serve with hot rotis or rice.
