Cut the eggplant in small round slices and transfer it to a bowl.
Add salt to the eggplant slices, mix well and keep covered, let it marinate for at least 10 to 15 minutes.
After marinating, heat the oil for deep frying the eggplant slices.
As the oil is hot enough, gently drop the eggplant slices and fry in the hot oil. Once one side of the eggplant is fried well which may take around 2 minutes or so depending on the heat of your stove, you can gently flip the slices and fry the other side too. Just make sure you are not overcrowding the pan and fry few slices at a time. You can fry all the slices in multiple batches as needed. Keep the fried slices aside.
Peel the onion and chop finely, keep aside in a bowl.
Blend the tomatoes with the water in the blender to make a smooth gravy.
Heat little oil in a pan (you can use the remaining oil after deep frying) and add the chopped onions.
Saute the onion for about 6 to 7 minutes until the onions have turned transparent or little browned.
Add the garlic, green chilies and stir fry for another 2 more minutes.
Add the tomato gravy to the pan and bring the mixture to a boil. Reduce the heat to low and cook for about 5 to 6 minutes or until the mixture is cooked and starts to separate from the oil.
Add all the spices and mix well to blend with the gravy, cook in low heat for another 2 more minutes.
Add the heavy cream to the gravy and stir well to mix well with the contents. Switch off the stove and keep the pan away from heat so that the cream won't curdle.
Now gently add all the fried eggplant slices to the gravy and spoon little gravy and pour over the eggplant slices. The delicious eggplant curry is ready to serve!
Serve the eggplant curry with rice for lunch or dinner or serve this as a side dish with chapathi or dosa for breakfast or dinner!