Add the cashew nuts, coconut and water to the blender and blend well to make base for the gravy.
In a large pan, heat 2 tablespoons of oil (you can use the oil used to fry eggplants) and fry cumin seeds and red chilies.
Transfer the coconut cashew gravy base from the blender to the pan, and mix well. Keep the heat at low.
Add salt and all spices, mix everything to form the gravy.
As the gravy gets heated up, you can add the fried eggplant slices to the gravy and add 2 more tablespoons of oil.
Cook in low heat for about 2 minutes or until the gravy starts boiling. Serve the hot delicious fried eggplant curry over steamed rice for lunch or dinner, enjoy!