Slice the eggplant into four parts and cut into small 2-inch cubes. Wash, drain and set aside.
In a medium non-stick wok, over medium heat, roast coconut, cumin, coriander, poppy, sesame and pomegranate seeds, turmeric, peanuts and red chilies for 2 minutes or until the aroma is released. Remove from heat and set aside to cool. Place in a coffee or spice grinder and grind until fine.
In the same wok, over medium heat, evenly spray cooking oil for 3 seconds. Add curry leaves, onions, kalonji seeds and garlic paste; sauté for 2 to 4 minutes.
Add eggplant and ground dry spices and stir for 2 minutes; add yogurt and stir again.
Add salt and water and stir; increase the heat to high and bring the dish to a simmer; cover and reduce heat to medium-low. Cook for 30 to 45 minutes until all the liquid has evaporated and the eggplant is tender when pierced with a fork.
Drizzle oil over the cooked eggplant and stir well.
Finish by spraying cooking oil for another 3 seconds.
Enjoy with brown rice or chappati (oatmeal or whole-wheat).
Serving Size 107g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.