Wash the eggplants, make a slit in the middle, and fry them in hot oil until about 70% cooked.

In a pan, roast the peanuts, then roast the sesame seeds, and finally lightly roast the fresh coconut. Add a little cumin and coriander powder, roast briefly, and let everything cool.

Add oil to the pan and heat it. Add the onion and sauté until lightly golden. Add the tomatoes and a little salt, and cook until slightly soft.

Combine the roasted peanuts, coconut, sesame seeds, turmeric, chili powder, coriander powder, and the sautéed onion-tomato mixture. Grind to a smooth paste.

Heat oil in a pan. Add the bay leaf, black cardamom, green cardamom, cloves, and black peppercorns. Add the whole green chilies and ginger-garlic paste, and sauté.

Add the ground paste and sauté for a few minutes. Add a little water, then add the eggplants and cook until done. Before serving, garnish with chopped cilantro.